Try this yummy vegetarian recipe

Springs-based Chef Lerato Panyane, who is part of the Capsicum Culinary Studio team at the Boksburg campus, has come up with a four-bean recipe sure to be a firm favourite with the family.

Capsicum Culinary Studio, South Africa’s largest chef school, has tasked its chef lecturers to come up with some easy, wholesome and healthy dishes, perfect for the whole family to enjoy during lockdown.

“The four-bean soup is an easy dish to prepare in winter and is delicious served with garlic bread hot out of the oven.

“This is one of my go-to recipes when I feel like comfort food,” says Panyane.

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Servings: Four

Ingredients

1 tin of four-bean mix in brine

2 medium carrots sliced

1 medium white onion, finely chopped

½ green pepper chopped

1 teaspoon crushed ginger and garlic

2 large tomatoes diced

1 large sweet potato diced and roasted

2 tablespoons butter

1 packet (200g) of baby spinach

Pinch ground cloves

¼ teaspoon turmeric

500ml chicken stock/vegetable stock

Salt and pepper to taste

Preparation

Melt butter in a large stock pot over medium/high heat.

Add the onions, carrots, peppers, ground cloves and turmeric.

Let it cook for 8-10 minutes until tender, stirring occasionally.

Add the crushed garlic and ginger, diced tomatoes, beans, roasted sweet potatoes, chicken/veg stock, as well as salt and pepper.

Stir together and let come to a low boil.

Once boiling, turn down the heat to low and let it simmer for 15 minutes.

Add the spinach and let it cook for a further 5 minutes.

Serve soup with hot garlic bread.

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