Serves 6
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For the soup:

For the avocado salsa:

To serve:

  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

Nutrition Facts

Per serving: 373kcals, 20.8g fat (4.9g saturated), 35.7g carbs (8.1g sugars), 12.7g protein, 19.3g fibre, 0.627g sodium

Dairy-freeStartersSoupDiabetic-friendlyLow carbLunch & snacksLow-fatHigh-proteinMexicanCuisinesMake it HealthyVegetarian

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