Occasionally on a Friday, my husband and I both find ourselves working from home. Kid. Free.
And so while the girls are at preschool and after we drink a coffee in the sun in sweet peace, we nip out for a bidniz lunch somewhere local. Today, it was the Burrawang General Store, am awesome little cafe/restaurant snuggled in a historic timber building. It’s one of those places the sandstone steps make you wobble on the way in (and more on the way out) being worn down from many years of boot traffic.
I had the soup.
I always get the soup.
Nothing beats a beautifully balanced, warming dish, where every ingredient sings.
And this humble white bean and capsicum soup gave me a great idea for a kid-pleaser – just add nachos.
What kid doesn’t want chips for dinner? And yet, corn chips, so that little bit classier, nay, hipsterer, for parents too.
This is comfort food plus – and you should have most of the ingredients in your pantry. The protein, fibre and antioxidant-rich cannellini beans make for a gorgeous hearty creaminess, and the roasted capsicums, well, they just come into their own. They’re an incredible source of vitamins C and A too.
I’ve never been a fan of the raw capsicum – or worse, half cooked. But deeply, sweetly roasted, they lose all bitterness, which make them a much more attractive prospect for kids. If you’re really not a fan of capsicum at all, then roasted tomatoes would make a great substitute (see note below).
Finish with a dollop of sour cream, and serve some plain corn chips on the side for soup scoopin’.
4 capsicums (for vitamin C)
2 x 400g tins cannellini beans (for fibre and protein)
Chicken or vegetable stock
- Preheat the oven to HOT HOT HOT.
- Cut the very large capsicums in half, or keep whole if smaller. Put them on a baking tray lined with baking paper, or in a roasting dish, rub a little olive oil over them, and pop them in the oven. Roast till blackened on the outside – this should take about half an hour. Remove and cool.
- When cooled, peel off the skins and cut out the seeds. Be careful not to lose any juices – you want to save all the flavour.
- Warm your chicken stock in a large saucepan, add the capsicums. Drain and rinse the cannellini beans, then add to pot. Heat through.
- Blitz with a hand blender.
- Serve into bowls with a dollop of sour cream on top, and individual serves of corn chips on the side.
OTHER WAYS TO ROLL THIS:
- Add some chopped avocado, corn kernels, feta or coriander to top.
- Use a jar of roasted capsicums if you don’t have fresh. I always stock up on these at the supermarket as they’re so useful to have in the pantry anyway.
- Substitute tomatoes for capsicum. You’ll need about 10 large ones. Again, roast tomatoes in a hot oven. Wait till cool then peel (the skin contains the bitterness and gets stuck in your teeth).