Black bean and sweetcorn soup

Name: Black bean and sweetcorn soup
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 500 g Cooked black beans; 200 g Sweetcorn; 150 g Red pepper; 100 g Onion; 6 g Garlic; 250 g Peeled plum tomatoes; 3 g Ground cumin; 700 ml Vegetable stock; 20 ml Lime juice; 8 g Fresh coriander; 30 ml Extra virgin olive oil; 5 g Fine salt

4 servings · Prep 15 min · Cooking 30 min · Easy

A thick and spicy black bean, sweetcorn and red pepper soup, finished with lime and coriander.

Ingredients

Cooked black beans500 g
Sweetcorn200 g
Red pepper150 g
Onion100 g
Garlic6 g
Peeled plum tomatoes250 g
Ground cumin3 g
Vegetable stock700 ml
Lime juice20 ml
Fresh coriander8 g
Extra virgin olive oil30 ml
Fine salt5 g

Allergens

Celery

Method

Sauté the onion, garlic and diced red pepper in the oil for 6 minutes.
Add the cumin, peeled tomatoes and stock.
Stir in the beans and cook for 20 minutes.
Blitz half of the soup until creamy and return it to the pan.
Add the sweetcorn and cook for 5 minutes; season with salt.
Serve with lime juice and coriander.

Nutrition facts (estimate)

	Per serving (425 g)	Per 100 g
Energy	1364 kJ / 326 kcal	322 kJ / 77 kcal
Protein	15 g	3.6 g
Carbohydrates	50 g	12 g
of which sugars	8.3 g	2.0 g
Fat	8.6 g	2.0 g
of which saturates	1.1 g	0.3 g
Fibre	14 g	3.3 g
Salt	1.6 g	0.4 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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