It is winter here and although it does not get cold enough to snow here in Perth, temperatures in single digits (Celsius) makes us want something warm and comforting for dinner.
I wanted to make something with a mix of veggies in it, and not too heavy. When I looked in the fridge and realised I had quite a few odds and ends left over from previous meal preps (I had made some Mexican themed burritos earlier and had left over corn and beans from it), I decided to use them and add in some other veggies I had in the fridge and ended up making this. It turned out much better than I expected. My husband and son gobbled it up and that is a win for me. So, I thought hey! why not put it up in my blog.
The measurements in this recipe are going to be approximate because I was just putting in the left overs and did not bother to be specific with measuring anything. It is quite simple to make. I did not add in too many spices for flavouring, the taste comes for the garlic, chillies and the combination of vegetables with the broth.
Let’s get to the recipe.
Onion – 1 small chopped fine
Garlic – 5 small pods, chopped fine
Green Chillies – 3 chopped fine
Carrots – 3 medium sized, chopped into small cubes
Peas – ½ cup
Corn kernels – ½ cup
Red Kidney Beans – ½ cup (tinned)
Spinach leaves – 1 cup, chopped
Broth – 3 cups, vegetable or chicken
Cumin powder – 1 teaspoon
Chilli Flakes – amount according to preference.
Cream – ¼ cup
Salt to taste
- Heal oil and fry the garlic and chillies until fragrant and light brown.
- Add in the chopped onions and cook till translucent.
- Add in the carrots, allow to cook for a couple of minutes.
- Then add in the corn and peas, allowing another few minutes on the stove on low flame.
- Then add in the kidney beans and cumin powder and mix through
- Add in the spinach, mix through and then add in the stock and salt.
- Bring to boil and allow it to simmer for about 20 minutes.
- Once done, turn the flame off and once it has cooled a bit, mush it using an immersion blender.
- Then place back on the stove and add in the remaining cream and check for salt.
- Serve hot with some crusty bread.