Raid the storecupboard to make this speedy soup, which is fired up with the flavour of chilli flakes.

Serves:

4

Preparation time:

10 minutes

Cooking time:

25 minutes

Approximate cost for recipe:

£2.08

Approximate cost per serving:

52p

• 2 teaspoons vegetable oil
• 1 garlic clove, crushed
• 1 onion, chopped
• Pinch dried chilli flakes or powder
• 1 x 400g can chopped tomatoes
• 850ml vegetable stock
• 1 tablespoon tomato puree
• 1 x 400g can mixed beans, rinsed and drained
• 150g canned or frozen sweetcorn
• 1 tablespoon chopped fresh coriander or parsley (optional)
• Ground black pepper

1. Heat the oil in a large saucepan and gently cook the garlic and onion for about 3 minutes, until softened. Add the chilli flakes or powder and the tomatoes and bring to the boil.
2. Pour in the stock and add the tomato puree, mixed beans and sweetcorn. Heat and simmer, uncovered, for 15-20 minutes.
3. Add the coriander or parsley (if using) to the soup and season with some pepper. Ladle into warm bowls and serve at once.

Tip 1: If you’re not too keen on chilli flakes or powder, use 1 teaspoon of mixed dried herbs instead.

Tip 2: This warming soup can be packed in a wide-necked flask to take to school or work for lunch.