Mexican Sopa de Frijoles

Name: Mexican Sopa de Frijoles with Avocado and Lime
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Celery; 2 Piece of Tomatoes; 1 Tbsp of Olive oil; 2 Grams of Coriander powder; 2 Grams of Cumin powder; 2 Grams of Chilli flakes; 600 ML of Water; 1 Piece of Vegetable stock cube; 240 Grams of Black beans; 240 Grams of Red kidney beans; 1 Tsp of Salt; 1 Piece of Lime; 1 Piece of Avocado; 110 Grams of Cashew cream cheeze; 15 Grams of Fresh coriander

with Avocado and Lime

This one reheats well! Have the leftovers for lunch the following day.

Cals 738 · Prot 31 · Carbs 78 · Fat 25

Vegan

30 min

Mexican Sopa de Frijoles with Avocado and Lime

This one reheats well! Have the leftovers for lunch the following day.

Cals 738 · Prot 31 · Carbs 78 · Fat 25

Vegan

Ingredients

Soup

Red onion

1 Piece

Garlic cloves

2 Piece

Celery

1 Piece

Tomatoes

2 Piece

Olive oil

1 Tbsp

Coriander powder

2 Grams

Cumin powder

2 Grams

Chilli flakes

2 Grams

Water

600 ML

Vegetable stock cube 15*

1 Piece

Black beans

240 Grams

Red kidney beans

240 Grams

Salt

1 Tsp

To serve

Lime

1 Piece

Avocado

1 Piece

Cashew cream cheeze 2*

110 Grams

Fresh coriander

15 Grams

Allergens

*15 Celery, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3086 / 738
Fats (g)	25.1
of which saturated (g)	8.3
Carbohydrates (g)	78
of which sugars (g)	11.3
Fibers (g)	26.7
Proteins (g)	30.5
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and chop the onion and garlic. Rinse and finely chop the celery sticks. Chop the tomatoes. Drain and rinse the beans.

2 Fry

Heat a large pan over a medium heat with a drizzle of oil. Add the onion and celery and fry with a pinch of salt for 5 min. Add the garlic, coriander, cumin and chilli flakes (spicy!). Cook for 1-2 min further.

3 Boil

Add the measured water, vegetable stock cube and tomatoes. Simmer, covered, for 15 min.

4 Season

Add the black beans and kidney beans and cook for a final 5 min. Season with salt to taste.

5 Serve

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Ladle the soup into bowls and season with a squeeze of lime juice. Top with the avocado slices and vegan cream cheeze. Garnish with chopped fresh coriander.

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