Chilli bean soup with avocado salsa

Chilli bean soup with avocado salsa
prep: 20 minutes
cook: 30 minutes
serving: 6

Nutrition Facts

each serving
KCal 178
Carbs 18.8g
fiber 9.2g
Protein 7.4g
Fat 6g
Saturates 1.1g
Sugars 6.3g
Salt 0.01g
Fruit/Veg Portion 2

Ingredients

all 16 types
  1. 1 tbsp sunflower oil
  2. 1 large onion, chopped
  3. 2 cloves garlic, crushed
  4. 2 red chillies, finely chopped
  5. 1 tsp ground cumin
  6. ½ tsp ground cinnamon
  7. 2 x 400g tins kidney beans, drained and rinsed
  8. 1 x 400g tin chopped tomatoes
  9. 1.2L vegetable stock
  10. For the salsa:
  11. 1 x 150g avocado, peeled and finely chopped
  12. 2 tomatoes, finely chopped
  13. 4 tbsp fresh coriander, chopped
  14. half small red onion, finely chopped
  15. half small red chili, sliced (optional)
  16. freshly ground black pepper

Directions

4 steps in total
Step 1

Heat the sunflower oil in a large pan, add the onion, garlic and chillies and fry for 2-3 minutes until the onion begins to soften. Add the spices and continue to fry for a further minute.

Step 2

Add the remaining soup ingredients to the pan, bring to the boil, cover and simmer for 20 minutes.

Step 3

Transfer the soup to a food processor or use a stick blender and process until smooth (it may be easier to do this in batches), return to the pan and heat through. Meanwhile, mix together all the ingredients for the salsa.

Step 4

Serve the soup topped with a spoonful of salsa.

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