Mexican Soup

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

Vegetarian Healthy Soup Quick Mexican High Protein

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

34.6g

per serving

34.6 g total

Fat

36.8g

per serving

36.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

Dairy

Greek-Style Yogurt

Fruits

Lemon Juice

Squeeze

0.5

piece

Avocado

Sliced

LegumesPulses

200

Mixed Beans

Liquids

Water

Splash

NutsSeeds

pinch

Cumin Seed

handful

Coriander

OilsFats

Olive Oil

Vegetables

pinch

Chili

Dried

200

Cherry Tomato

Canned, half a tin

Method

Pour into a bowl and garnish with yoghurt, coriander, and avocado.

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.