Smoky bean soup with creamed avocado crema | Avocado Recipes

PrepX mins
CookX mins
Serves2

You don’t get much more warming than a bowl of soup, and this deliciously smoky, slightly spicy number with its creamy GEM^® avocado topping, delivers in spades – you can bulk it out further by stirring in some cooked rice if you like. Use hot smoked paprika if you like spice, mild if not.

Ingredients

2 tbsp olive oil
1/2 red onion, finely chopped
1/2 red or green pepper, desseeded and finely chopped
1 garlic clove, peeled and crushed
1 tsp smoked paprika (see note)
1/4 tsp oregano
300ml vegetable or chicken stock
400g tin of black or borlotti beans, drained and rinsed
2 tbsp chopped fresh coriander

For the crema:

1/2 GEM® avocado
2 tbsp sour cream
Generous squeeze of lime juice

Method

Heat the oil in a medium saucepan over a medium-low heat and fry the onion until translucent. Stir in the pepper and cook for about 5 minutes until soft, then stir in the garlic and fry for a couple of minutes more.
Stir in the paprika and oregano, fry for a minute, then add the stock, stirring to dissolve anything stuck to the bottom of the pan. Drain the beans and add half to the soup. Mash the other half to a rough paste, then stir this into the pan as well. Bring to a simmer and cook while you make the crema.
Peel and stone the GEM^® avocado and whizz or mash with the cream and lime juice until smooth. Season to taste and do the same with the soup.
Divide the soup between two bowls and top with a dollop of GEM^® avocado crema. Scatter with coriander and serve.

NUTRITIONAL INFORMATION
Per 431g serving
Calories 1640kJ / 396kcal
Fat 27.2g
Saturates 6.2g
Carbohydrate 56.8g
Sugar 7g
Fibre 8.7g
Protein 11.2g
Salt 2.1g