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 tbsp sunflower oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 red chillies, finely chopped
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 2 x 400g tins kidney beans, drained and rinsed
- 1 x 400g tin chopped tomatoes
- 1.2L vegetable stock
- For the salsa:
- 1 x 150g avocado, peeled and finely chopped
- 2 tomatoes, finely chopped
- 4 tbsp fresh coriander, chopped
- half small red onion, finely chopped
- half small red chili, sliced (optional)
- freshly ground black pepper
Directions
4 steps in totalStep 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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