Zest and juice of 1 lime(plus extra lime wedges, to serve)
Salt and pepper to taste
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Instructions
Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 5-6 minutes, stirring now and then until the veg has started to soften.
Once the veg is soft, stir in the garlic, chilli, and potatoes and cook for another 2-3 minutes.
After a few minutes, add the cumin, smoked paprika, and sage. Stir well and cook for another minute.
Next, add the tomatoes, pinto beans, vegan stock, bay leaves, and nutritional yeast. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 12 minutes or until the potatoes have softened.
Once the potatoes are soft, stir in the lime zest and juice. Start with the juice of half a lime and work up from there to suit your taste.
Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this as much or as little as you want to get the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash the soup with a potato masher.
Adjust the seasoning and serve with fresh lime wedges (see post above for more serving suggestions).
Notes
Chilli: I used fresh red chillies with a medium heat. You could use hotter ones, or even dried varieties such as ancho. If you're unsure of the heat level, start small and add more to suit your taste.Chilli powder: If using chilli powder, note that the heat and flavour will depend on the type you use.Other beans: While pinto beans are great in this recipe, you could use other creamy varieties such as cannellini (white kidney beans), haricot (navy beans) or butter beans (lima beans).Dried beans: If you want to make this soup with dried pinto beans, you'll first need to soak them in water overnight. You can then follow the recipe and cook for at least an hour until the beans are soft and creamy, adding extra liquid as necessary.Quantity: This recipe should provide around four servings, but you could always make it stretch further with more beans, veg, and stock (and a touch more of each seasoning).Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You'll want to make sure that any additional toppings or sides are also gluten-free.Storage: Store this soup in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy:
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