Healthy soup recipe for 2 people, takes only 20 mins; recipe has rapeseed oil, onion, red pepper, garlic cloves, chilli powder, ground coriander, ground cumin, chopped tomatoes, black beans, vegetable bouillon, avocado, coriander, lime and red chilli.
Mexican bean soup with guacamole
Course: Healthy soup
Servings
2
servings
Prep time
10 mins
Ingredients
- Rapeseed Oil: 2 tsp rapeseed oil
- Onion: 1 large onion, finely chopped
- Red Pepper: 1 red pepper, cut into chunks
- Garlic Cloves: 2 garlic cloves, chopped
- Chilli Powder: 2 tsp mild chilli powder
- Ground Coriander: 1 tsp ground coriander
- Ground Cumin: 1 tsp ground cumin
- Chopped Tomatoes: 400g can chopped tomatoes
- Black Beans: 400g can black beans
- Vegetable Bouillon: 1 tsp vegetable bouillon powder
- Avocado: 1 small avocado
- Coriander: handful chopped coriander
- Lime: 1 lime, juiced
- Red Chilli: 1/2 red chilli, deseeded and finely chopped (optional)
Directions
- Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
- Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
