Contact Author
Hot Chilli Veggie Soup


  • 1 Red Pepper  – Sliced
  • 2 Shallots – Sliced
  • 1 Courgette – Skinned & Chopped into chunks
  • 1 Apple – peeled, cored and chopped into squares
  • Approx 300g whole baby carrots – tops trimmed, chopped or left whole
  • Half Can Baked Beans
  • 1 Red Chilli – chopped, include seeds
  • 4-5 Cloves of Barbismoked™ SmokedGarlic™ –  Italian Mixed Herbs – crushed
  • Half Tspn Chilli Flakes
  • Pinch of Salt
  • Barbismoked™ Garlic Pepper to taste
  • 1 Pint Chicken Stock
  • Splash Olive Oil



Heat the oil and add shallots, pepper, courgette and chilli, and sweat over a medium  heat til slightly softened

Add the garlic and stir well.

Add the apple and carrots and continue to cook for 5 minutes

Add the stock, bring to the boil and then simmer on a low heat til the carrots are cooked through, stirring occasionally

Add the baked beans and seasoning to taste, and cook for a further 5 minutes

Leave to cool for 5 minutes

Blend the soup to a smooth texture and serve

Served with a swirl of cream or natural yogurt on top of each bowlful, and some toasted flat bread


Recipe courtesy of Joanna’s Kitchen