Summary

Ingredients

• 2 tablespoon oil (sunflower oil)
• 1 large onion (s)
• 4 garlic clove (s)
• 2 red pepper (s)
• 2 chilli pepper (s), red
• 1 liter vegetable broth
• 0.75 liter ¾ tomato juice
• 3 tablespoon tomato paste
• 2 tablespoon chili sauce
• 400 g kidney beans, canned
• 2 tablespoon coriander greens, finely chopped
• Salt pepper
• 100 g sour cream
• 1 lime (s), the zest
• Chips (tortilla chips)

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Instructions

1. Heat the oil in a large saucepan. Finely dice onion and garlic and sauté in them until translucent, but do not brown. Also cut the peppers and chillies into fine cubes, stir in and fry everything for a few minutes. Add the vegetable stock and tomato juice (or tomato puree), tomato paste, chilli sauce, kidney beans and coriander greens. Bring everything to a boil and simmer for 30 minutes with the pot closed. Let cool a little and then puree into a smooth soup.
2. Put these back in the pot and season with salt and pepper, if necessary, add a little chili sauce. Bring to the boil once and serve in warmed soup bowls.
3. Stir a dollop of sour cream or creme fraiche into each serving and garnish with strips of lime zest if you like.
4. Serve with tortilla chips. If you want, you can sharpen with Tabasco!