Lunch

Bean soup with sweetcorn and avocado

Bean soup with sweetcorn avocado and tortilla crisps.jpg
  • Serves: 4
  • Preparation: 15 minutes
  • Cooking: 15 minutes
  •       

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 green chilli, finely chopped
¼ - ½ tsp ground cumin
600 ml vegetable stock
200 ml cup tomato passata
400 g ripe tomatoes, seeds removed, finely chopped
1 tbsp tomato puree
1 pinch sugar
410 g canned mixed beans, rinsed and drained
325 g canned sweetcorn, drained
1 lime, juice
salt
freshly ground pepper
To garnish:
soured cream
1 - 2 ripe avocados, sliced
1 green chillil, sliced
lime wedges
red onion
coriander (cilantro)
red pepper flakes
tortilla crisps

Method

1

Heat the oil in a large pan over a medium heat and gently cook the onion for about 5 minutes, until softened.

2

Add the garlic, chillies and cumin and stir for 1 minute.

3

Add the stock, passata, tomatoes, tomato puree, sugar, beans and sweetcorn and bring to a boil. Simmer gently for 10 minutes, then remove from the heat.

4

Add the lime juice and season to taste with salt and pepper.

5

Serve in warm bowls garnished with a spoonful of soured cream, avocado slices, chilli rings, lime wedges and chopped red onion. Place a sprig of coriander on top and sprinkle with red pepper flakes. Place tortilla crisps at the side of each bowl.

Ingredients

 1 tbsp vegetable oil
 1 onion, finely chopped
 2 cloves garlic, finely chopped
 1 green chilli, finely chopped
 ¼ - ½ tsp ground cumin
 600 ml vegetable stock
 200 ml cup tomato passata
 400 g ripe tomatoes, seeds removed, finely chopped
 1 tbsp tomato puree
 1 pinch sugar
 410 g canned mixed beans, rinsed and drained
 325 g canned sweetcorn, drained
 1 lime, juice
 salt
 freshly ground pepper
To garnish:
 soured cream
 1 - 2 ripe avocados, sliced
 1 green chillil, sliced
 lime wedges
 red onion
 coriander (cilantro)
 red pepper flakes
 tortilla crisps

Directions

1

Heat the oil in a large pan over a medium heat and gently cook the onion for about 5 minutes, until softened.

2

Add the garlic, chillies and cumin and stir for 1 minute.

3

Add the stock, passata, tomatoes, tomato puree, sugar, beans and sweetcorn and bring to a boil. Simmer gently for 10 minutes, then remove from the heat.

4

Add the lime juice and season to taste with salt and pepper.

5

Serve in warm bowls garnished with a spoonful of soured cream, avocado slices, chilli rings, lime wedges and chopped red onion. Place a sprig of coriander on top and sprinkle with red pepper flakes. Place tortilla crisps at the side of each bowl.

Bean soup with sweetcorn and avocado

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