New Year Detox with Jason Vale

Feeling the cold? Fire up your healthy eating regime with juice master Jason Vale’s creamy chilli and tomato soup; a deliciously warming, nutritious lunch or dinner option that’s easy to create at home.

“If your idea of soup is something that you get in a can and consists of pretty much just tomato, then you are in for one hell of a treat with this one,” Jason says. “Not only is it nutritious but it’s honestly one of the nicest soups I’ve ever had. Creamy to taste with a little kick, this recipe is rich in protein, while the vitamins, minerals, garlic and chilli add the healthy element.”

Ingredients (Serves 2)

Red onion, 1/2 medium
Red pepper, 1/2 medium
Red chilli, 2 medium
Garlic, 2 cloves
Tomatoes, 4 medium
Chilli beans, 240g or 1 can
Coconut oil, 1 tablespoon (or olive oil)
Himalayan rock salt, 1 pinch
Ground black pepper, 1 good pinch
Boiling water, 200ml / 7 fl oz
Coconut milk , 200ml / 7 fl oz

Prepare

Remove the ends from the onion, peel and finely chop. Cut the red pepper in half, remove the seeds and chop into small pieces. Remove the ends from the chillies, chop in half lengthways, remove the seeds and chop into small pieces. Peel the garlic and thinly slice. Chop the tomato into small(ish) cubes. Drain and rinse the chilli beans.

Cook

Put the coconut or olive oil in a large saucepan and warm over a moderate heat. Add the onion and red pepper and allow to soften for 5 minutes, stirring occasionally. Next add the chillies, garlic, tomatoes, chilli beans, salt and pepper. Reduce the heat and simmer for a further 5 minutes, then add the boiling water and coconut milk, allow to simmer for 2 minutes then remove from the heat.

Blend

Blend the soup for 1 – 2 minutes, using a stick blender or a regular blender. However be extra careful if opting for the latter as the build-up of steam creates pressure that may force the lid off. Place a tea towel over the lid and hold down firmly whilst blending to avoid this.

Serve

Pour into a nice large mug or bowl and enjoy.