Mole Black Bean Soup

with Dark Chocolate

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vegan
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vegan
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Instructions

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1 Prep vegetables

Peel and chop the onion and garlic. Chop the red bell pepper and tomatoes. Drain and rinse the sweet corn kernels. Rinse and drain the black beans.

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2 Fry soup base

Heat a large soup pot over a medium heat with a drizzle of oil. Fry the onion, garlic and bell pepper for 5 min. Add the tomatoes, cumin, coriander powder, smoked paprika and a pinch of chipotle powder (spicy!), and cook for 2 min further.

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3 Boil soup

Add the measured water, stock cube, maple syrupblack beans and sweet corn kernels. Bring to a boil and simmer, covered, for 10-15 min.

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4 Add chocolate

After 10-15 min, crumble the dark chocolate into the soup and let it melt. Season the soup with salt and black pepper to taste. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Juice the limes. Chop the coriander. Have the nachos and salsa at the ready.

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5 Serve

Divide the soup among bowls. Season with lime juice. Top with the sliced avocado, nachostomato salsa and chopped fresh coriander.

Tips for fussy eaters

Reserve the chipotle powder - it is spicy! Boil some rice and spoon some of the beans from the soup over the top. Serve with nachos and salsa.

Pro tip

Reheat the leftovers the next day. If it becomes thick enough, serve it as a stew with rice or quinoa.

Get ready for a flavour trip to Mexico!

Cooking Time: 30 min

Cals 828 · Prot 21 · Carbs 110 · Fat 38

Dairy-Free

Ingredients

Number of people

Soup

Red onion 1 Piece
Garlic cloves 4 Pieces
Red pepper 1 Piece
Tomatoes 2 Pieces
Sweet corn kernels 145 Grams
Black beans 240 Grams
Olive oil 1 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Water 700 ML
Vegetable stock cube 1 Piece
Maple syrup 20 ML
Dark chocolate 40 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Nachos 80 Grams
Mild tomato salsa 60 Grams

Get ready for a flavour trip to Mexico!

Cooking Time: 30 min

Cals 828 · Prot 21 · Carbs 110 · Fat 38

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and chop the onion and garlic. Chop the red bell pepper and tomatoes. Drain and rinse the sweet corn kernels. Rinse and drain the black beans.

photo

2 Fry soup base

Heat a large soup pot over a medium heat with a drizzle of oil. Fry the onion, garlic and bell pepper for 5 min. Add the tomatoes, cumin, coriander powder, smoked paprika and a pinch of chipotle powder (spicy!), and cook for 2 min further.

photo

3 Boil soup

Add the measured water, stock cube, maple syrupblack beans and sweet corn kernels. Bring to a boil and simmer, covered, for 10-15 min.

photo

4 Add chocolate

After 10-15 min, crumble the dark chocolate into the soup and let it melt. Season the soup with salt and black pepper to taste. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Juice the limes. Chop the coriander. Have the nachos and salsa at the ready.

photo

5 Serve

Divide the soup among bowls. Season with lime juice. Top with the sliced avocado, nachostomato salsa and chopped fresh coriander.

Tips for fussy eaters

Reserve the chipotle powder - it is spicy! Boil some rice and spoon some of the beans from the soup over the top. Serve with nachos and salsa.

Pro tip

Reheat the leftovers the next day. If it becomes thick enough, serve it as a stew with rice or quinoa.

Ingredients

Number of people

Soup

Red onion 1 Piece
Garlic cloves 4 Pieces
Red pepper 1 Piece
Tomatoes 2 Pieces
Sweet corn kernels 145 Grams
Black beans 240 Grams
Olive oil 1 Tbsp
Cumin powder 2 Grams
Coriander powder 2 Grams
Smoked paprika powder 2 Grams
Chipotle powder 2 Grams
Water 700 ML
Vegetable stock cube 1 Piece
Maple syrup 20 ML
Dark chocolate 40 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

To serve

Avocado 1 Piece
Lime 1 Piece
Fresh coriander 15 Grams
Nachos 80 Grams
Mild tomato salsa 60 Grams
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