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Quinoa Spicy Mexican Bean Soup

# Main Course
# Vegetarian
Ingredients
  • 1 medium onion, diced

  • 1 celery stick, sliced

  • 1 red pepper, diced

  • 3 garlic cloves, chopped

  • 2 spring onions, chopped

  • 2 tsp cumin powder

  • 1 tbsp olive oil

  • 1/2 tsp chilli powder

  • 1 tsp smoked paprika

  • 150g corn (tinned or frozen)

  • 240g (1 tin) red kidney beans

  • 500g tomato passata

  • 1000ml vegetable stock

  • 1 pouch Spicy Mexican Express (or Pearl & Black)

  • Sour Cream

  • Avocado

  • Tortilla crisps (optional)

  • Fresh coriander

PREPARATION

Fry the diced onion on medium heat in olive oil for 5 minutes, until soft and translucent. Add celery, pepper, spring onions and let them fry for a couple of minutes. Add garlic, cumin, paprika and chilli powder. Stir well. Pour in vegetable stock, beans, corn and tomato passata and bring it to a boil. Reduce heat and let it simmer for 25/30 minutes. Add salt and pepper. Serve with Quinoa, a dollop of sour cream, avocado, fresh coriander and tortilla crisps.

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