Vegetarian Mexican Style Soup
In just 20 minutes you can have this Mexican style soup on the table.
It contains kidney beans, which can really help to balance blood sugar levels as they provide steady, slow-burning energy.
You’ll enjoy the Mexican flavours, with the corn, tomato, sour cream and coriander. At just 322 calories per serve, it is a great low calorie meal.
This Vegetarian Mexican recipe has been taken from the 28 Day Weight Loss Challenge. Each month our weight loss challenges are themed, targeting things like budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.
You can find out the theme of next month’s challenge HERE.
- 2 cups liquid vegetable stock salt reduced
- 200 grams tinned kidney beans
- 200 grams tinned chickpeas
- 1/2 cup corn kernels fresh or tinned
- 1 cup tomato passata
- 1/2 tsp chilli powder
- 2 tbsp extra light sour cream
- 1 tbsp fresh coriander
- Pinch of paprika
- Rinse and drain the kidney beans and chickpeas. Place into a saucepan with the vegetable stock over a medium-high heat. Stir to combine and bring to the boil, then reduce to a simmer for 5 minutes.
- Use a stick blender or bench top blender to puree the beans and stock. Return to the heat.
- Add corn, passata and chilli powder (to taste). Simmer for a further 5-10 minutes until well combined.
- Serve with a dollop of sour cream and sprinkle of coriander leaves. Top with the paprika to serve.
322 calories per serve