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Spicy Mexican bean soup
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 212
  • Fat about 8g
  • Carbohydrates about 26g
  • Protein about 6g
This is needed
This is needed for 4 people
Soup
  • 1 garlic clove, finely chopped
  • 1 tbsp coconut oil
  • 2 spring onion incl. green part, cut into rings, 2 tbsp of greens set aside for garnish
  • 300 g sweet potato, diced
  • 1 green pepper, diced
  • 0.75 tbsp Tex Mex Spice Mix (e.g. Karma)
  • 1 tin black beans (approx. 210 g), rinsed, drained
  • 7 dl water
  • 1 tsp paprika
  • 1 tin corn kernels (approx. 140 g), drained
  • 0.75 tsp salt
Garnish
  • 4 tbsp coconut milk yoghurt
  • 1 bunch coriander, finely chopped
  • 3 tbsp coconut strips
  • 1 lime, cut into wedges
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And that's how it's done
And that's how it's done
Soup
Heat the coconut oil in a pan, sauté the garlic and spring onions, add the sweet potatoes, pepper, Tex Mex spice mix and paprika, cook for approx. 2 mins. Add the beans and sweetcorn, pour in the water, bring to the boil, season with salt, cover and simmer for approx. 20 mins.
Garnish
Stir half of the coriander into the soup. Plate up the soup, garnish with the yoghurt, the reserved spring onion greens, the remainder of the coriander, the coconut strips and the lime wedges.