Black bean soup with lime
Black beans simmered with cumin and smoked paprika, half blended so the soup is thick but still has whole beans. Cool avocado and lime on top finish it.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Chop the onion finely, crush the garlic and dice the red pepper. Drain and rinse the black beans.
- Warm the olive oil in a large pot over a medium heat. Add the onion, red pepper and a pinch of salt and cook for about 8 minutes until soft.
- Stir in the garlic, cumin and smoked paprika for 1 minute, until fragrant.
- Add the black beans and 600 ml of water. Bring to the boil, then simmer for 15 minutes.
- Blend about half the soup with a few short bursts of a stick blender, so it is thick but still has whole beans in it.
- Squeeze in the juice of half the lime and add salt and pepper to taste. Halve, stone and slice the avocado.
- Ladle the soup into bowls, lay the avocado on top and serve with the rest of the lime in wedges.
Tip If the soup is too thick after blending, loosen it with a splash of hot water rather than cold, so it stays hot.
Per portion
| Energy | 525 kcal |
| Protein | 22 g |
| Carbohydrate | 46 g |
| of which sugars | 10 g |
| Fat | 21 g |
| of which saturates | 4 g |
| Fibre | 24 g |
| Salt | 0.51 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- black beans2 tins
- onion1
- garlic3 cloves
- red pepper1
- lime1
- avocado1
- cumin2 tsp
- smoked paprika1 tsp
- olive oil1 tbsp
