Appareils et accessoires
Smoky Mexican bean soup
Prép. 15min
Total 35min
4 portions
Ingrédients
Almond sour cream
-
blanched almonds60 g
-
raw cashews60 g
-
water200 g
-
brown onion60 g
-
lemon juice1 tbsp
-
apple cider vinegar1 tbsp
-
salt1 - 2 pinches
Mexican bean soup
-
brown onion cut into pieces180 g
-
garlic cloves2
-
olive oil1 tsp
-
ground cumin1 tsp
-
ground coriander½ tsp
-
chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)20 - 30 g
-
canned chopped tomatoes400 g
-
tomato paste70 g
-
Vegetable stock paste (see Tips)1 tsp
-
water250 g
-
canned kidney beans rinsed and drained (approx. 250 g after draining)400 g
-
canned mixed beans rinsed and drained (approx. 250 g after draining)400 g
-
frozen corn kernels120 g
-
dried oregano½ tbsp
-
salt½ tsp
-
ground black pepper½ tsp
-
fresh coriander leaves for garnishing
Niveau
facile
Infos nut. par 1 portion
Sodium
1123.5 mg
Protides
13.4 g
Calories
1157.8 kJ /
275.5 kcal
Lipides
7.2 g
Fibre
14.2 g
Graisses saturées
1 g
Glucides
32.4 g
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102 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
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