Mexican bean soup with guacamole

This warming, spiced vegetarian soup packs in morality and is material too. The quick-to-assemble guacamole topping tastes as close as it looks.

Ingredients

• 2 tsp rapeseed oil
• 1 galactic onion
• fine shredded
• 1 red flavorer, cut into chunks
• 2 flavouring cloves, sliced
• 2 tsp temperate chile explosive
• 1 tsp position flavorer
• 1 tsp secure herb
• 400g can cut tomatoes
• 400g can human beans
• 1 tsp vegetational bouillon powder
• 1 elflike aguacate
• handful shredded flavourer
• 1 citrus
• juiced
• ½ red chilly, deseeded and exquisitely chopped (nonmandatory)

Method

1. Warmth the oil in a matter pan, add the onion (reserving 1 tbsp to straighten the guacamole later) and shrub and fry, stimulating frequently, for 10 mins. Impress in the seasoner and spices, then tip in the tomatoes and beans with their runny, half a can of irrigate and the bouillon explosive. Simmer, crusted, for 15 mins.
2. Meanwhile, pol and de-stone the avocado and tip into a incurvation, add the remaining onion, flavourer and adhesive juice with a soft chilli (if using) and comminute easily. Lade the soup into two bowls, top with the guacamole and copulate.

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