|1 tin||Rhodes Quality Chakalaka Hot & Spicy — or use the mild version instead|
|1 tin||Rhodes Quality Chopped and Peeled Tomatoes|
|1 tin||Rhodes Quality Mixed Vegetables in Curry Sauce|
|3 cup||stock — chicken or vegetable|
|salt and black pepper — to season|
Add all three tins and stock to a saucepan. Bring to a boil and then simmer gently for 10 minutes, or until slightly reduced and thickened.
Season to taste with salt and black pepper and serve hot with crusty toasted bread or get creative with on of our serving suggestions below.
Nacho-style: Top with a dollop of sour cream, a sprinkling of Rhodes Quality Whole Kernel Corn in Brine (drained), thinly sliced avo, grated cheese and crispy corn chips. Garnish with fresh coriander and sliced jalapeños.
Cheese and corn toastie: Make a cheese toastie by filling buttered slices of rustic bread with slices of sharp cheddar cheese, a spoonful of Rhodes Quality Cream Style Sweetcorn and sliced pickled jalapeños. Season with salt and pepper and toast until crisp and golden.
Parmesan butter bean croutons: Line a baking tray with drained Rhodes Quality Butter Beans in Brine. Drizzle with olive oil and season with salt, pepper and generous sprinkle of finely grated parmesan cheese. Bake at 180°C for 15-20 minutes or until crisp and golden. Serve as croutons on top of the prepared soup, garnish with fresh parsley, and enjoy!
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