This soup is a wholesome and flavourful bowl packed with protein, fiber, and essential nutritions to nourish your body and satisfy your taste buds! Its the perfect comfort food for a cold winters day. The recipe makes 2 servings so you can either share it with a loved one or save the leftovers. Its just as delicious the next day.
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Ingredients:
(serves 2)
For the soup:
1/2 tbsp olive oil
1/2 onion, diced
1 garlic clove, crushed
1 tbsp tomato paste
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
400g black beans, drained
300ml vegetable stock
1/2 tin tomato & onion mix
1/2 bell pepper, chopped
100g corn
salt & pepper
2 tbsp plain yogurt
For the guacamole:
1/2 avocado
1 lime
pinch of salt
pinch of chilli flakes (optional)
For the tortilla chips:
1 wrap
1 tsp olive oil
salt
Method:
1. For the soup: Heat oil in a pot over medium heat. Add onion and cook for 2 minutes. Add the garlic and cook for another 2 minutes. Stir in the tomato paste and spice.
2. Add the black beans, stock, tinned tomato, bell pepper and corn. Bring to the boil then reduce to simmer for 15-20 minutes, stirring occasionally. Season with salt & pepper to taste.
3. For the guac: Place the avocado, lemon juice, salt and chilli flakes in a small bowl and mash with a fork.
4. For the tortilla chips: Preheat the oven to 200 degrees Celsius. Brush both sides of the wrap with oil, then cut into triangles. Arrange in a single layer on a baking tray and sprinkle with salt. Bake for 3-4 minutes on either side until golden brown. The chips will become crispy as they cool down.
5. Serve the soup in a bowl topped with guac, yogurt and tortilla chips on the side.
Do you need help with your nutrition?
Book a FREE online consultation and let me help you achieve your goals!
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