Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
38
High
Nutrition per serving
Calories436.8 kcal (22%)
Total Fat9 g (13%)
Carbs78.8 g (30%)
Sugars12.7 g (14%)
Protein14.8 g (30%)
Sodium926.9 mg (46%)
Fiber20.4 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

1onion
small

3cloves garlic

0.5red pepper

ginger

0.5chilli

1potatoe

1carrot

1parsnip

1sweet potato

150 gramsbroccoli

0.5tin black beans

1 teaspoonchipotle flakes

1 teaspooncumin seeds

1 teaspoonfennel seeds

1 teaspooncinnamon

1 teaspoondry oregano

1 teaspooncoriander leaves

0.5lemon

1 tablespoontomato pure

1 tablespoonmole

200mlpassata

salt

pepper

olive oil
Instructions
Step 1
In a large pot, set over medium heat, cook olive oil, chopped onions and red pepper until fragrant. And chopped chilli, cumin seeds, chipotle flakes and fenugreek seeds and cook for a bit more.
Step 2
Add grated ginger, garlic, tomato paste and mole paste and cook for 1 min.
Step 3
After that add the rest of the vegetables, passata and water to cover all vegetables and let it boil.
Step 4
When stew has boiled add cinnamon, oregano, lemon juice, dry cilantro leaves and salt and simmer on low heat about one hour or until vegetables are cooked through.
Step 5
Some 15 minutes before the end add the black beans.
Step 6
Season the soup with pepper and any garnish of liking like fresh mint, yoghurt and enjoy.
Notes
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