Mexican Mole soup
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Ingredients
6 squares 70% dark chocolate, 1 pint vegetable/beef stock, 400g beans (I used kidney beans, pinto beans,
cannellini beans and haricot beans but you could use black eyed peas/rice), 1 onion, tomato puree, olive oil, cumin, 3 cloves smoked garlic, tahini, smoked chipotle pepper. |
This soup is incredibly, incredibly rich. It's my perfect winter soup - full of beans and exotic spices and the silky texture of chocolate. Seduction in a bowl, this would be wonderful served with a spoon of Rachel's Organic Greek yoghurt to contrast.
1) Finely dice the onion and add into the stockpot with a tablespoon of olive oil. Once the onions have softened, add in 2 cloves of minced smoked garlic, the diced smoked chillis (I have left the quantity up to you - personally I like my food ultra hot but not everyone has an asbestos tongue!) and the chocolate and stir through until the chocolate has melted.
2) Add a generous squeeze of tomato puree, a tablespoon of cumin, a teaspoon of tahini and stir through.
3) Finally add in the stock, the beans and simmer for 30 - 45 minutes which should allow the stock to reduce down to a lovely rich soup. Tesco sell a tin of "taco beans" in a mildly spicy sauce, 2 tins of which are perfect for this soup if you don't want to go to the fuss of soaking your own beans.
