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Black bean soup with avocado and lime (GFO)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Black beans 400 gr 800 gr
Onion 1 2
Celery 2 stalks 4 stalks
Carrot 1 2
Avocado 1 2
Lime 1/2 1
Coriander 2 stalks 4 stalks
Spice mix (cumin, chilli flakes) 2 tsp 4 tsp
Garlic 2 cloves 4 cloves
Pita bread 2 4
Stock cube 1 2
*Oil 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 541Kj
  Protein 5.6g
  Fat, Total 4.5g
  –  Saturated 0.9g
  Carbohydrates 13.4g
  – Sugars 2.5g
  Sodium 252g
  Allergens Wheat (Pita Bread)

TOOLS: Food processer, sauce pan, spatula/ wooden spoon, strainer

METHOD

1

PREP                                  

Finely dice onion and celery ● mince garlic ● halve carrot lengthwise and slice in thin half rounds ● drain and rinse black beans ● boil 2.5(5) cups of water in a kettle

2

COOK                                

Place saucepan with 1(2) tbsp of oil on medium heat ● add onion, garlic, carrot and celery and cook for 5-6 minutes ● add spice mix and beans to the pan ● cook for 2 more minutes ● add 2.5(5) cups of boiling water and the stock cube to the pan ● bring to the boil then simmer for 10 minutes

3

BLEND                                

Place 2/3 of the soup into the food processer ● blend into a puree and return soup to the pan (leaving 1/3 unblended will give some texture) ● mix soup and season with salt & pepper

4

PREP                                    

Slice avocado into cubes ● slice lime into wedges and coarsely cut coriander

5

FINISH & SERVE              

Place soup in a bowl ● garnish with avocado cubes, lime wedge and coriander ● serve pita bread on the side

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.