Cajun bean & corn chowder

This is one of my favourite vegan recipes and one that I go back to time and time again because it’s SO delicious and filling.

The creamy consistency is down to the cashews and if you’re bored of soup, try this recipe because it’s impossible not to like!

Time to make: 20 minutes

Ingredients (serves 2):

• 1/2 large white onion

• 3 garlic cloves finely chopped

• 1/2 red pepper

• 1 can cooked mixed beans

• 1/2 a large can (or 1/2 cup) tinned sweetcorn

• juice of 1/2 lime

• 2tbsp tomato puree

• 3 pints vegetable stock

• Large handful cashews

• salt and pepper to taste

For the spice mix, you could buy a shop-bought cajun spice mix or make your own using the following seasonings:

• 1sp smoked paprika

• 1tsp garlic powder

• 1tsp chipotle chilli flakes

• 1tsp dried oregano

• 1/2tsp dried cinnamon

• 1/2 tsp coriander powder

Method:

1. Finely chop the onions and fry them, the chopped garlic and sliced pepper in oil until soft and golden

2. Add the spices and tomato puree and cook out for a couple of minutes

3. Add 2 1/2 pints of the stock and reserve the rest of it for making the cashew cream

4. Add the corn and beans to the soup

5. For the cashew cream, blend the cashews in a blender with the stock until semi smooth

6. Add the cashew cream to the soup and cook for around 20 minutes.

7. Serve and top with lime juice and your choice of fresh herbs if you fancy them