Bean soup

Chris Klein
Bean soup

This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as great as it looks

Nutrition and further information

Nutrition: per serving


Rapeseed oil

If you want a light alternative to other cooking oils, rapeseed is a excellent option and has…

Onions are endlessly versatile and an vital ingredient in many recipes. Native to Asia…

Even though it is technically a fruit, the mild-flavoured avocado is employed as a vegetable. Native…

The very same shape, but smaller than…

  • red chilli, deseeded and finely chopped (optional)
  • Heat the oil in a medium pan, add the onion (reserving one tbsp to make the guacamole later) and pepper and fry, stirring frequently, for ten 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, include the remaining onion, coriander and lime juice with a small chilli (if making use of) and mash properly. Ladle the soup into two bowls, prime with the guacamole and serve.

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