Spiced veggie soup

INGREDIENTS

• 2 tsp canola oil
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 2 tsp chili powder
• 1 tsp coriander
• 1 tsp ground cumin
• 14 oz can of black beans
• 14 oz can of chopped tomatoes
• 1 tsp vegetable broth cubes
• 1 avocado
• ¾ oz cilantro
• 1 lime
• 1 half red chili pepper

TOOLS

• 1 pan
• 1 lid
• 3 bowls
• 1 knife
• 1 squeezer
• 1 spoon
• 1 wooden spoon
• 1 fork

Peel onion and garlic, then chop them. Then, deseed red bell peppers and red chili peppers, then chop them. Next, chop cilantro.

Squeeze limes with a squeezer.

Heat canola oil in a pan. Stir in onions and red bell peppers with a wooden spoon for 10 minutes. Then, add chili powder, coriander, ground cumin, garlic, a can of chopped tomatoes, and can of black beans. Pour 1.3 cups of water in the pan and add vegetable broth cubes. Cover the pan with a lid and cook on low heat for 15 minutes, then give it a stir and turn off the heat.

Cut the avocado in half.

Peel the avocado halves with a spoon.

Destone the avocados.

Combine avocado, onions, coriander, red chili peppers, and lime juice in a bowl. Mash with a fork for 2 minutes to get a guacamole.

Transfer the soup to a bowl and top it with guacamole.

It’s ready to be served !