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Ingredients

  • ½ tbsp coconut oil
  • 2 large red onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 celery sticks, finely chopped into small cubes
  • 2 large sweet potatoes, diced into small cubes
  • 1 large carrot, diced into small cubes
  • 2 red peppers, diced into small cubes
  • 2.5 tsp ground turmeric or Vitalising superpowder
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 1/4 tsp ground cinnamon (optional)
  • 1 red chilli, finely chopped (de-seeded if required) or 1/4-1/2 tsp dried chilli flakes or powder depending on how hot you like it
  • 1.4L stock (I use vegetable bouillon powder)
  • 1 tbsp soya sauce or tamari
  • ½ tbsp tomato puree
  • 1 can (400g) chopped tomatoes
  • 1 can (235g) of black-eyed beans
  • Optional: 3 tbsp protein powder (soya bean, pea or whey)
  • Juice from half a lemon
  • 20g fresh coriander, finely chopped. (Reserve some for the garnish)
  • Garnish: optional-a sprinkle of ground flaxseed

Method

  • In a deep pot, melt the coconut oil. Then add the chopped onions, garlic and celery. Cook for 5 mins until the onion is soft.
  • Add the diced sweet potato, carrot and peppers. Sauté for a further 5 mins.
  • Stir in the spices, chilli or chilli flakes/ powder, stock, soya sauce or tamari, tomato puree, chopped tomatoes and black-eyed beans. Bring to the boil and then allow to simmer on a low heat for 15-20 mins, until the vegetables are tender.
  • Stir in the protein powder, if using.
  • Stir in the lemon juice and ¾ of the chopped fresh coriander. Ladle into bowls and garnish with the remaining chopped coriander and sprinkle of ground flaxseed if desired. Delicious!