Easy recipes for any cook: from cheat's meals to cooking from scratch

Cheese recipes

Tomato-and-parmesan bake

20 Minutes

Cheese recipes

Cacio e pepe gnocchi

6 minutes

Fakeaway recipes

Onion chickpea bhajis

Christmas dessert

The Springbokkie (Peppermint Crisp Trifle)

Beverage recipes

The ClemenGold daiquiri

Dip recipes

Chamoy sauce

30 minutes

Cauliflower recipes

Cauliflower soup with Welsh rarebit

20 minutes

Biscuit recipes

Christmas gingerbread house

Butternut recipes

Hake-and-vegetable bake

60 minutes

Chicken recipes

Chicken soup with dumplings

2 hours

Beans recipes

Tortilla soup

20 minutes

Tortilla soup

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 T olive oil
1 onion, chopped
4 cloves garlic, chopped
1⁄2 t cumin seeds
1 x 400 g can peeled and diced tomatoes
2 T tomato paste
1 t dried smoked chilli
1 t smoked paprika
4 Woolworths chipotle chillies in adobo, chopped
1 t dried oregano
2 cups chicken stock
1 cup water
2 red peppers
1 x 400 g can, red kidney beans
salt, to taste
2 cups sunflower oil, for deep-frying
6 Woolworths wraps

Method

1. Heat the olive oil in a saucepan over a medium heat and cook the onion until softened. Add the garlic and cumin and cook for 1 minute.

2. Add the tomatoes, tomato paste, chilli, paprika, chipotles, oregano, stock and water. Cover and simmer for 15 minutes.

3. Meanwhile, roast the peppers over a gas flame or in the oven until soft. Break up and add to the soup with the beans. Season to taste.

4. Heat the sunflower oil in a pan. Fry the wraps, one at a time, folding them over as they brown to create a deep-fried wrap. Drain on kitchen paper. Serve with the soup.

Find more soup recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Lerato Motau

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Ingredients

Method