with Corn Chips & Cheddar Cheese
Even meat lovers will approve of this stick-to-your ribs veggie soup. The black beans and rice-shaped risoni pasta make it extra hearty - while two of our trusty seasonings together add a rich and fiery depth of flavour - which the cooling sour cream cuts through like a treat. Bring it all together with a sprinkle of cheese, plus a good handful of crushed corn chips in lieu of croutons.
Allergens
Utensils
Tags
Olive oil
Tomato
1
Garlic
2 clove
Black beans
1 tin
Soffritto mix
1 bag
Garlic & herb seasoning
1 sachet
Vegetable stock powder
1 sachet
Risoni
1 packet
Water
3 cup
Brown sugar
1 tsp
Baby spinach leaves
1 bag
Butter
20 g
Light Sour Cream
1 packet
Corn chips
0.5 packet
Mexican Fiesta spice blend
1 sachet
Cheddar cheese
1 packet
• Roughly chop tomato. • Finely chop garlic. • Drain and rinse black beans.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add tomato, black beans, Mexican Fiesta spice blend, garlic & herb seasoning and garlic and cook until fragrant, 1-2 minutes.
• Stir in vegetable stock powder, risoni, the water and the brown sugar until combined. Bring to a boil, then reduce heat to medium. • Cover with a lid and simmer until soup is thickened and risoni is tender, 10 minutes. • Remove from heat. Stir in baby spinach leaves and the butter until spinach is wilted, 1 minute. Season to taste. TIP: Stir the soup every 3-4 minutes to mix the ingredients well.
• Divide one-pot Mexican black bean and risoni soup between bowls. • Sprinkle with shredded Cheddar cheese. Top with light sour cream. • Top with corn chips (see ingredients) to serve. Enjoy! TIP: Crush the chips over the soup to serve, if you'd like!
3832
kJ
Energy (kJ)
35.4
g
Fat
16.6
g
of which saturates
107.7
g
Carbohydrate
13
g
of which sugars
31.4
g
Protein
2488
mg
Sodium
