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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You can add this Spicy bean soup with avocado salsa recipe to your own private DesktopCookbook.