Directions:
- Heat oil in a large saucepan, add onion and cook for 2-3 minutes over medium heat until soft. Add garlic, capsicum, chilli and cook for 1 minute.
- Add stock, passata, tomato paste and kidney beans. Stir to combine.
- Bring to the boil, then reduce heat to a simmer for 25 minutes. Set aside to cool slightly, then blend in batches.
- Preheat the oven to 180°C.
- To make the corn bread, sift the flour, polenta and 1 teaspoon of salt in a mixing bowl, add goat's cheese, corn, chilli, coriander, honey, buttermilk and butter, and season with black pepper.
- Stir to combine and transfer to a greased 20cm spring-form pan. Bake for 30 minutes.
- Swirl sour cream into soup and garnish with coriander. Serve with corn bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1252.18 Kcal (5243 kJ) | ||
| Calories from fat | 188.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 38.74mg | 13% | |
| Sodium | 24135mg | 1006% | |
| Potassium | 1294.1mg | 28% | |
| Total Carbs | 214.64g | 72% | |
| Sugars | 14.64g | 59% | |
| Dietary Fiber | 14.99g | 60% | |
| Protein | 28.54g | 57% | |
| Vitamin C | 53.8mg | 90% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 6.3mg | 35% | |
| Calcium | 285.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 223.54 Kcal (936 kJ) | ||
| Calories from fat | 33.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 32% | |
|---|---|---|---|
| Cholesterol | 6.92mg | 13% | |
| Sodium | 4308.52mg | 1006% | |
| Potassium | 231.02mg | 28% | |
| Total Carbs | 38.32g | 72% | |
| Sugars | 2.61g | 59% | |
| Dietary Fiber | 2.68g | 60% | |
| Protein | 5.09g | 57% | |
| Vitamin C | 9.6mg | 90% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 1.1mg | 35% | |
| Calcium | 51mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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