Name: Chilli bean soup with avocado salsa
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 6
Ingredients: 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 420g 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

Guide to the symbols

A rich Mexican-style tomato and bean soup that makes a hearty winter supper.

Serves

Prep

20 minutes

Cook

30 minutes

Each 316g serving contains

KCal

181

Carbs

19.3g

Fibre

9.5g

Protein

7.6g

Fat

6.0g

Saturates

1.10g

Sugars

6.3g

Salt

0.02g

Portion Fruit & Veg

Nutritional information explained

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Ingredients

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Ingredients

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 420g 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

Method

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.
Add the remaining soup ingredients to the pan, bring to the boil, cover and simmer for 20 minutes.
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.
Serve the soup topped with a spoonful of salsa.

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