Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Red Kidney Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon tomato puree
- 1/2 teaspoon oregano
- 1 (400 g) can chopped tomatoes
- 2 (400 g) cans red kidney beans,
- 2 avocados, finely diced
- 1 red onion, finely chopped
- 1 green chili pepper, seeded and finely chopped
- 1 tablespoon fresh coriander, chopped
- 1 lime, juice of
- 1 pinch cayenne pepper
- =
Directions
Heat the oil in a large saucepan, add the onions and garlic and cook for 4-5 minutes.
Add the cumin, cayenne and paprika and cook for 1 minute.
Stir in the tomato puree, then the oregano.
Add the chopped tomatoes, kidney beans and 850 ml water.
Boil and simmer for 15-20 minutes.
Cool slightly then puree the soup in a food processor or blender until smooth.
Return to the pan and season to taste.