Mexican Sopa de Frijoles

with Avocado and Lime

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vegan
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Instructions

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1 Prep

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

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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.

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3 Boil

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

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4 Season

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

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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.

Tips for fussy eaters

Blend their portion of soup until smooth and top with a dollop of vegan cream.

Pro tip

Sopa de frijoles is a Mexican black bean soup. It can also be made with minced meat (Sopa de Frijoles con Carne).

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

Cooking Time: 30 min

Cals 715 · Prot 29 · Carbs 76 · Fat 36

Dairy-Free

Ingredients

Number of people

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 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 110 Grams
Fresh coriander 15 Grams

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

Cooking Time: 30 min

Cals 715 · Prot 29 · Carbs 76 · Fat 36

Dairy-Free

Instructions

photo

1 Prep

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

photo

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.

photo

3 Boil

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

photo

4 Season

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

photo

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.

Tips for fussy eaters

Blend their portion of soup until smooth and top with a dollop of vegan cream.

Pro tip

Sopa de frijoles is a Mexican black bean soup. It can also be made with minced meat (Sopa de Frijoles con Carne).

Ingredients

Number of people

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 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 110 Grams
Fresh coriander 15 Grams
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