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Mexican Soup

A quick vegetarian soup featuring spiced cherry tomatoes and mixed beans topped with fresh avocado, coriander, and Greek-style yoghurt.

VegetarianHealthySoupQuickMexicanHigh Protein

Estimated Nutrition

Per Serving Total
Calories 542.4 kcals 542.4 kcals
Carbohydrates 34.6 grams 34.6 grams
Fat 36.8 grams 36.8 grams
Protein 18.2 grams 18.2 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
1
pinch
Sugar
Dairy
30
g
Greek-Style Yoghurt
Fruits
5
ml
Lemon Juice
Squeeze
0.5
piece
Avocado
Sliced
LegumesPulses
200
g
Mixed Beans
Liquids
30
ml
Water
Splash
NutsSeeds
1
pinch
Cumin Seeds
1
handful
Coriander
OilsFats
15
ml
Olive Oil
Vegetables
1
pinch
Chilli
Dried
200
g
Cherry Tomatoes
Canned, half a tin
0.25
piece
Chilli
Chopped

Steps

  • Grind the cumin seeds and dried chilli in a pestle and mortar.
  • Heat oil in a pan and cook the ground spices for 2 minutes.
  • Add tomatoes, beans, fresh chilli, sugar, lemon juice, and water.
  • Simmer the mixture gently for 8 minutes.
  • Pour into a bowl and garnish with yoghurt, coriander, and avocado.