Kidney Bean and Chilli Soup with Avocado-Lime Cream

This is a simplified version of chilli beans, blended up into a thick soup for maximum creamy comfort. It’s not too spicy, but even so it’s nice to have a cooling contrast to go with it, and the tangy avocado-lime cream fills that role perfectly.

Kidney Bean and Chilli Soup with Avocado-Lime Cream
This is a simplified version of chilli beans, blended up into a thick soup for maximum creamy comfort. It’s not too spicy, but even so it's nice to have a cooling contrast to go with it, and the tangy avocado-lime cream fills that role perfectly.
Ingredients
  • ½ tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, chopped in 1 cm pieces
  • 1 stalk of celery, chopped in 1 cm pieces
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon mild chilli powder (or to taste)
  • ½ tablespoon dried oregano
  • 1½ tablespoons tomato paste
  • 3 cups vegetable stock
  • 1 x 400g can red kidney beans (rinse before using)
  • ½ teaspoon salt
For Avocado-Lime Cream
  • 1 medium avocado, scooped out
  • juice of 1 lime
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of garlic powder
  • ½ cup loosely packed fresh coriander
Instructions
  1. In a large pot, sauté the onion, celery and garlic in the olive oil for approx 5 minutes. Add the minced garlic and spices and continue to cook for a further minute.
  2. Add the beans, vegetable stock and tomato paste. Bring to a boil then turn down the heat and allow to simmer, uncovered, for 15-20 minutes. Add salt and pepper to taste.
  3. Use an immersion blender to blend until fairly smooth.
  4. Serve topped with a generous spoonful of the avocado-lime cream.
For Avocado-Lime Cream
  1. In a food processor combine all ingredients except for the coriander and process until smooth. Pulse in the fresh coriander.

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