Spicy Mexican bean soup
Last Updated on
ingredients
pk olive oil 1 pk golden onion 1 pk fresh chili pepper 2 cloves garlic 1 tsp cumin 2 tsp chili powder 1 can sliced tomatoes 1 can white beans 1 pk lime juice 600 ml vegetable broth pk fresh black pepper pk coriander
progress in the video above
Spicy creamy soup great for cold days, warms from the inside.
1. Heat the olive oil in a deep pot. 2. Add finely chopped onion. 3. Add finely chopped fresh chili peppers. Stir. 4. Next, add finely chopped garlic, cumin and chili powder. Stir the mixture well to combine the flavours. 5. Pour the sliced tomatoes from the tin over the mixture. Add the white beans. 6. Drizzle with lime juice. Stir. 7. Pour in the vegetable stock. Bring to the boil. Cook for 15 minutes. 8. Remove 2 ladles of beans. 9. Blend soup until smooth and creamy. 10. Put back the beans and bring to a boil. 11. Add black pepper to taste. 12. Serve with fresh coriander.
