Smoky Chilli and Vegetable Soup

    50 minutes

    Chipotle chillies are dried red jalapenos, they are not fiery-hot and they have a distinctive smoky flavour which any chilli fan will love. Blend them with this soup before serving or leave them whole.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 1 onion, finely chopped
    • 1 tablespoon butter
    • 3 cups (750ml) chicken stock
    • 4 cups chopped potato, pumpkin, and zucchini
    • 2 Herbie's Spices whole chipotle chilli
    • 2 teaspoons Herbie's Spices mild Spanish paprika
    • 1 tablespoon tomato paste
    • salt and freshly ground pepper to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Melt butter in a large saucepan and fry the onion until translucent.
    2. Add all the other ingredients and simmer until vegetables are cooked. (Add more water to cover vegetables if necessary.)
    3. Remove the chillies and puree the soup. If you like the chilli bite, puree the chillies as well, or leave them whole in the soup until serving time for a little more accrued heat.
    4. Reheat before serving with toast or bread.

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    Reviews in English (1)


    This was yummy. I used primarily zucchini and part of a potato. I used one chipotle pepper and blended it in. I topped with little sour cream to cool the heat.. but it was good!  -  25 Jun 2015