Habereno, Orange & White Bean Soup with Yucutan Xnipec Salsa

Returning from Mexico always fuels my creativity. In the depths of winter, I crave that internal glow, replete with fresh chilli and citrus. This lies somewhere between a soup and a stew, that sweet spot where a spoonful feels substantial enough to chew, but the residual liquor dribbles down your chin.

Xnipec Salsa is simple, delicious and packs a fresh punch to this already flavoursome bowl. A hug from within.



400g Carrots, chopped into small dice

2 tbsp Olive Oil

1 Large/ 2 Small Leeks

2 Cloves Garlic, finely chopped

2 Habanero Chillies, finely chopped

2 Oranges, zest of 1, juice of 2

200g Broccoli, chopped small

1 Litre Vegetable Stock

100g Whole Wheat Fusilli

2 Tins Cannellini Beans

1 tsp Dried Oregano

Fresh Coriander to garnish

Salt & Cracked Black Pepper to season

Crusty Bread to mop up the juices

Xnipec Salsa

1 Red Onion, finely slice

1 Habanero Chilli, finely chopped (including seeds and membrane if you like it hot)

½ Orange, Juiced

½ tsp Fine Sea Salt


1. Begin with the salsa. Mix all ingredients in a bowl, cover and set aside to macerate while you make the soup.

2. For the soup, heat the oil in a large, deep saucepan. Add the leeks and carrots with a pinch of salt, reduce the heat to medium low and sweat for 10-15 minutes or until translucent and sweet.

3. Add the garlic, chilli, and orange zest, along with the dried oregano and cook for 5 minutes more. It should smell aromatic and delicious.

4. Add the stock and pasta, increase the heat, and bring to a boil. Cook for 5 minutes then tumble in the broccoli and cannellini beans. Simmer for 15 minutes, or until the pasta is al dente.

5. Taste and season with salt & black pepper, how much will depend on the stock you have used.

6. Ladle into bowls, garnish with coriander and serve with lashings of Xnipec salsa and bread.