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Spicy bean soup with avocado salsa Recipe

   
 

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     Spicy bean soup with avocado salsa

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

Ingredients
1tbsp Olive Oil
1 Onion (chopped)
1 Garlic Clove (crushed)
400g Kidney Beans in Chilli Sauce
300ml Vegetable Stock (hot)
200g Chopped Tomatoes
1/4tsp Dried Chilli Flakes
200ml Creme Fraiche
For the Salsa-
 
1 Avocado (finely chopped)
1 Tomato (deseeded, diced)
1 Red Onion (finely chopped)
15g Coriander (roughly chopped)
Coriander leaves to garnish

Instructions
Heat the oil in a pan, fry onion and garlic for 2-3mins. Add kidney beans with their sauce, the stock, tomatoes, and chilli flakes. Bring to the boil and simmer for 2-3 minutes.
Meanwhile, make the salsa. Put the salsa ingredients in a bowl, mix and season to taste.
Pour soup into food processor and blend. Return to the pan to heat, and pour in two thirds of the creme fraiche. Reheat without boiling, stirring continuously. Ladle into bowls and top with creme fraiche and salsa. Garnish with coriander leaves.
Nutrition Information- Calories 341 Protein 11g Carbs 27g Fat 22g Sat Fat 8g Fibre 9g Salt 1.39g


Originally Submitted
12/30/2011





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