Mandy’s Spicy Jambalaya Soup

This recipe is courtesy of Mands on Connect: she has very kindly provided the recipe and photograph for the website.  It is free on No Count or 1 point per serving, if tracking.  Chicken and/or prawns could be added to suit non-vegetarians.

Ingredients (serves 8):

  • 130g (one medium) sweet potato
  • 1 can mixed beans (kidney, cannellini & pinto) drained weight 240g
  • 1 red onion
  • 2 carrots
  • 1/2 swede
  • 2 celery sticks
  • 1 small fennel bulb
  • 1 green pepper
  • 1 red pepper
  • 1 vegetable stock cube
  • 3 garlic cloves
  • 15g Tesco Jambalaya paste
  • one carton of passata
  • 1 tsp fennel seeds
  • 1 tsp smoked paprika
  • 1 tsp mixed herbs
  • a good grinding of lime pepper
  • 2 tbsp lime juice and 4 sprigs of fresh coriander

 

Method:

  1. Blitz or chop all the veg into a small dice but still chunky enough. Cook off all the veg (reserving the peppers) in a little cooking spray /oil, garlic and fennel seeds.
  2. Make up the stock in 1/2 pint of boiling water and add the herbs, paprika and Jambalaya paste to the stock.
  3. Pour that and the passata to the pot and simmer.
  4. Add cooked drained beans, green and red peppers and simmer.
  5. You may need to add more water to the pot, if required.
  6. Add the lime pepper, coriander and lime juice at the end.

 

Simple, quick, and very tasty!!

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