Vegetarian Mexican Style Soup
Servings
2serves
Servings
2serves
Ingredients
  • 2cups liquid vegetable stocksalt reduced
  • 200grams tinned kidney beans
  • 200grams tinned chickpeas
  • 1/2cup corn kernelsfresh or tinned
  • 1cup tomato passata
  • 1/2tsp chilli powder
  • 2tbsp extra light sour cream
  • 1tbsp fresh coriander
  • Pinch of paprika
Instructions
  1. 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.
  2. Use a stick blender or bench top blender to puree the beans and stock. Return to the heat.
  3. Add corn, passata and chilli powder (to taste). Simmer for a further 5-10 minutes until well combined.
  4. Serve with a dollop of sour cream and sprinkle of coriander leaves. Top with the paprika to serve.
Recipe Notes

322 calories per serve

Print Recipe
 Vegetarian Mexican Style Soup
Vegetarian Mexican Style Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Mexican
Servings
serves
Ingredients
  • 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
Course Main Dish
Cuisine Mexican
Servings
serves
Ingredients
  • 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
Vegetarian Mexican Style Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. 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.
  2. Use a stick blender or bench top blender to puree the beans and stock. Return to the heat.
  3. Add corn, passata and chilli powder (to taste). Simmer for a further 5-10 minutes until well combined.
  4. Serve with a dollop of sour cream and sprinkle of coriander leaves. Top with the paprika to serve.
Recipe Notes

322 calories per serve