INGREDIENTS

  • 2 tablespoons olive oil
  • 2 minced garlic cloves
  • 1/2 teaspoon chili powder
  • 1 onion , chopped
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon tomato paste
  • 2 (425g)cans chopped tomatoes
  • 500 ml vegetable stock
  • 1 (750ml)can 4 bean mix
  • 2 tablespoons fresh basil , shredded
  • 2lavash bread
  • 1-2 teaspoon seasoned pepper

DIRECTIONS

  1. Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
  2. Add chilli powder, ground coriander andground cumin; fry for 1 minute.
  3. Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
  4. Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
  5. Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
  6. This recipe freezes well (without the croutons).