Mexican bean soup with avocado salsa

Serves 6

For the soup:

2 tbsp olive oil

2 onions, chopped

1 red pepper, deseeded and chopped

1 green chilli, deseeded and chopped

3 garlic cloves, chopped

1 tbsp tomato purée

1 tbsp cumin

¼ tsp cayenne pepper

1 tbsp paprika

½ tsp dried oregano

Salt and black pepper

3 x 400g tins of kidney beans

1 x 400g tin of chopped tomatoes

950ml vegetable stock

Juice of ½ a lime

For the avocado salsa:

2 ripe avocados

1 small red onion, finely chopped

1 green chilli, deseeded and chopped

1 tbsp fresh coriander, chopped

Juice from 1 lime

To serve:

Tortilla chips, crushed (optional)

1 Heat the oil in a large heavy pan over a medium heat and cook the onions for 10-12 minutes until very soft.

2 Add the pepper, chilli and garlic and cook for two minutes longer. Stir in the tomato purée.

3 Add the cumin, cayenne, paprika, oregano and some salt and pepper.

4 Stir in the beans and tinned tomatoes and cook for 1-2 minutes. Add the stock, stir to combine everything well and bring to a simmer. Cover with a lid and simmer for 30 minutes.

5 Remove from the heat and use a stick blender to whizz until smooth. Season to taste.

6 In a bowl, combine all of the ingredients for the avocado salsa. Season with salt and pepper and finish with a squeeze of lime juice.

7 Serve the soup topped with a dollop of the avocado salsa and sprinkled with some crushed tortilla chips, if desired.

Per Serving 373kcals, 20.8g fat (4.9g saturated), 35.7g carbs (8.1g sugars), 12.7g protein, 19.3g fibre, 0.627g sodium