This Page

has moved to a new address:


Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service


Sweet Chili Chunky Vegetable Soup

chunky vegetable soup recipe | Halal Home Cooking
Salam Alaykum,

This time of year screams soup, soup and more soup! yes please i say and with not always meat in my fridge/freezer i have to look for ways of creating delicious soups from vegetables alone, this is where chili steps in to give your vegetables a kick in the right direction.

Me being a weakling when it comes to anything hot and spicy i choose to add baked beans, my favourite pregnancy snack that i usually munch on toast that are packed with sugar and spice and all things nice to balance the flavour and a sprinkling of sugar to the soup at the end won't go a miss because well for me the chili strength is overpowering, even i only used half a chili and at that it was de-seeded!

Like with everything i cook, rather than bake! i usually make it up as i go along because to be frank i rarely have all the ingredients i need for any one recipe at any one given time which i think most home cooks can relate to.

If you have fresh coriander it would look/taste well, chopped and scattered over this soup.

Sweet Chili Chunky Vegetable Soup


  • 1 onion

  • 1-2 cloves of garlic

  • 1/2 red chili, de-seeded

  • 1 carrot

  • 1 celery stick

  • 1 potato

  • 1/2 tin of baked beans or plain haricot beans(you may need to adjust the spicing/seasoning)

  • 1tsp tomato puree

  • 1 dry bay leaf

  • 1/2 tsp salt or to taste

  • 1/4 tsp black pepper

  • 1/4 tsp turmeric

  • 1/4 tsp fennel seeds

  • 1/4 tsp ground coriander

  • 1/4 tsp cumin

  • 1-2tbsp olive oil

  • enough water/stock to just cover the vegetables

  • 1/2 tsp sugar


  1. Chop onion, peel garlic then put in food processor to finely chop. De-seed and finely chop chili, cut the remaining vegetables except the beans into chunks.

  2.  In a large pot on medium heat, fry onion, garlic and chili in oil until onion is translucent and soft.

  3. Add spices, seasonings and tomato puree and continue to fry for a minute more. Add all vegetables, beans and water/stock, bring to a boil and then simmer for 30-40 minutes until the vegetables are fully cooked. add sugar, check and adjust seasoning if needed and serve.

Labels: ,


At 24 January 2013 at 16:56 , Anonymous Culinary Couture said...

I love shourba! This looks great!

At 25 January 2013 at 12:42 , Anonymous Asmaa said...

Thank you sis x


Post a Comment

Got a question? want to share your thoughts? leave a comment here.
*Please note, your comment will be visible after it has been approved *

Subscribe to Post Comments [Atom]

<< Home