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Ingredientes
- 1 tsp Vegetable oil
- 1 x Onion, minced
- 2 x Cloves garlic, chopped
- 3/4 tsp Grnd cumin and coriander
- 2 can Each 19 ounce. white kidney beans, liquid removed and rinsed
- 1 x Carrot, grated
- 4 tsp Minced fresh coriander or possibly parsley
- 1 tsp Lemon juice
- 1/2 tsp Vegetable oil
Direcciones
- In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 3 min or possibly till softened. Add in cumin and grnd coriander; cook for 1 minute.
- Add in kidney beans and stock; bring to boil. Reduce heat, cover and simmer for 15 min.
- Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh coriander, lemon juice and oil; set aside.
- In food processor or possibly blender, puree soup till smooth; if necessary, return to saucepan and heat through. Season with salt and pepper to taste. Serve topped with carrot salsa.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 19 | 49% |
| Total Fat 2.16g | 3% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 116mg | 3% |
| Total Carbs 5.32g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.75g | 1% |
| Protein 0.78g | 1% |
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