Spicy Salsa Bean Soup (Iron Rich) Video by Tarla Dalal
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Soups can either be kind or kindling, and this one is of the latter style! Pepped up with oregano and chilli flakes, this spicy soup features an iron-rich combination of rajma and Mexican salsa. Blanched and finely chopped tomatoes make the soup super tangy, and also impart a lasting good mouth-feel. The Spicy Salsa Bean Soup is indeed a fitting prelude to a heavy meal.
Recipe Description for Spicy Salsa Bean Soup
- Heat the oil in a deep non-stick pan, add the garlic and spring onion whites and sauté on a medium flame for a minute.
- Add the tomatoes, chilli flakes, oregano and tomato ketchup, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the rajma, basic vegetable stock and salt, mix well and bring to a boil, while stirring occasionally.
- Serve hot garnished with spring onion greens and cheese.
| 73 calories|| 2.8 gm|| 9.4 gm|| 2.8 gm|| 1.8 gm|| 1.1 mg|| 22.6 mcg|
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