Red Bean Soup with Guacamole Salsa

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READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large, heavy based saucepan.
  2. Add the onions and garlic.
  3. Cook for about 4-5 minutes until softened but not coloured.
  4. Add the cumin, cayenne and paprika and cook for 1 minute, stirring continuously.
  5. Stir in the tomato puree and cook for a few seconds, then add the oregano.
  6. Add the tomatoes, kidney beans and the water.
  7. Bring mixture to the boil and simmer for 15-20 minutes.
  8. Cool the soup slightly, then puree it in a food processor or blender until smooth.
  9. Return to the saucepan and add seasoning to taste.
  10. Salsa------------.
  11. Halve, stone and peel the avocados, and dice finely.
  12. Place in a small bowl and gently, but thoroughly, mix with the red onion and the chillis, and the coriander and lime juice.
  13. Reheat soup and ladle into bowls.
  14. Spoon a little of the salsa into the middle of each bowl of soup.
  15. If you want to spice it up further offer the Tabasco to your guests.

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