MEXICAN BEAN SOUP WITH AVOCADO SALSA

• porsi: 6

Bahan-bahan

For the soup:

2 tbsp olive oil

2 onions, chopped

1 red pepper, deseeded and chopped

1 green chilli, deseeded and chopped

3 garlic cloves, chopped

1 tbsp tomato purée

1 tbsp cumin

¼ tsp cayenne pepper

1 tbsp paprika

½ tsp dried oregano

Salt and black pepper

3 x 400g tins of kidney beans

1 x 400g tin of chopped tomatoes

950mI vegetable stock

Juice of ½ a lime

For the avocado salsa:

2 ripe avocados

1 small red onion, finely chopped

1 green chilli, deseeded and chopped

1 tbsp fresh coriander, chopped

Juice from 1 lime

To serve:

Tortilla chips, crushed (optional)

Petunjuk

1 Heat the oil in a large heavy pan over a medium heat and cook the onions for 10-12 minutes until very soft.

2 Add the pepper, chilli and garlic and cook for two minutes longer. Stir in the tomato purée.

3 Add the cumin, cayenne, paprika, oregano and some salt and pepper.

4 Stir in the beans and tinned tomatoes and cook for 1-2 minutes. Add the stock, stir to combine everything well and bring to a simmer. Cover with a lid and simmer for

30 minutes.

5 Remove from the heat and use a stick blender to whizz until smooth. Season to taste.

6 In a bowl, combine all of the ingredients for the avocado salsa. Season with salt and pepper and finish with a squeeze of lime juice.

7 Serve the soup topped with a dollop of the avocado salsa and sprinkled with some crushed tortilla chips, if desired.