Tomato soup with beans and coriander cream
Tomato soup with beans and coriander cream is a flavoursome, slightly spicy tomato soup enriched with filling beans and velvety coriander cream.
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 500 g water
- 1 g ground black pepper
- 10 g lime
- 100 g lime
- 10 g coriander leaves
- 2 g cumin seed
- 3 g lime juice
- 250 g canned beans
- 1 g chili flakes
- 100 g Onion, raw
- 5 g garlic
- 12 g salt
- 70 g Cream, 18% fat
- 50 g Pepper red, pickled, canned
- 80 g Celery
- 40 g Oil, olive
- 400 g canned tomatoes (sliced)
- 17 g tomato paste
Method of cooking:
- Add 100 grams of peeled and chopped onion, 80 grams of chopped celery, 1 peeled garlic clove and 50 grams of drained red pepper to a mixing bowl. Chop for 6 seconds at a speed of 10 rotations. Use a spatula to scrape the contents down into the bottom of the bowl. Add 40 grams of olive oil to the bowl. Fry for 5 minutes at 110°C at a speed of 4 reverse rotations.
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