Mexican Soup with Avocado Cream

Summary

Ingredients

• 2 tablespoon oil (sunflower oil)
• 1 large onion (s), (chopped)
• 2 cloves garlic, (pressed through the press)
• 2 teaspoons coriander, ground
• 1 teaspoon ground cumin
• 1 red pepper (s) (cleaned and diced)
• 3 chilli pepper (s), red (pitted and cut into rings)
• 400 g kidney beans, red (can, drained)
• 0.75 liter ¾ tomato juice
• 1 ½ tablespoon chili sauce
• 50 g chips (tortilla chips), crushed
• salt and pepper
• Coriander greens for garnish
• 1 avocado (s), ripe, (for avocado cream)
• 4 spring onions, (chopped, for avocado cream)
• 1 tablespoon lemon juice, (for avocado cream)
• 1 tablespoon coriander greens, chopped (for avocado cream)

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Instructions

1. Heat the oil in a large saucepan, add the onion, garlic, spices, paprika and 2/3 of the chili rings. Fry everything over low heat for about 10 minutes. Add kidney beans, tomato juice and chili sauce, bring everything to a boil and simmer in a closed saucepan for 30 minutes.
2. In the meantime prepare the avocado cream: Peel the avocado, remove the stone, finely dice the pulp and mix in a bowl with spring onions, lemon juice and coriander greens. Season to taste with salt and pepper, then cover with cling film.
3. Put the soup together with the crushed tortilla chips in the blender and puree, pour into a clean saucepan and heat.
4. Serve immediately garnished with the avocado cream and curls from the remaining chili rings and a few coriander leaves.