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  3. Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1 clove garlic
1 as needed onion
1 as needed red chilli
1 tsp. salt
1.5 litres vegetable stock
2 as needed avocado
2 as needed red peppers
2 Tbsp. mexican spice mix
360 grams plain low fat yoghurt
400 grams tomatoes
60 ml olive oil
 bunch coriander leaves
1 juice of lemon
1 juice of lime
 to taste seasoning


Instructions

STEP 1/5

For the soup, heat the olive oil in a large saucepan. Sweat the onions, red peppers, red chilli and the Mexican spice mixture over a gentle heat for 2-3 minutes.

Serve the red pepper & tomato soup with avocado-coriander yoghurt and sprinkle with Mexican spices.
STEP 2/5

Add the tomatoes and cook for a further 10 minutes.

This recipe was prepared using Braun’s food processor. This food processor is included in the following collections:
STEP 3/5

Add the vegetable stock and simmer for 6-8 minutes.

STEP 4/5

Carefully pour the mixture into Braun’s food processor and blend to a creamy soup. Pass the soup through a fine sieve and season to taste.

STEP 5/5

For the avocado and coriander yoghurt, put all the ingredients into Braun’s food processor and blend until all the ingredients are combined.

  1. Back to homepage
  2. Recipes
  3. Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Mexican spiced red pepper & tomato soup with avocado and coriander yoghurt

Ȑ
Difficulty
Low
ȑ
Time
40 min
&
Author
Marc Fosh
lorem ipsum
Servings:2
Makes:

Ingredients


1 clove garlic
1 as needed onion
1 as needed red chilli
1 tsp. salt
1.5 litres vegetable stock
2 as needed avocado
2 as needed red peppers
2 Tbsp. mexican spice mix
360 grams plain low fat yoghurt
400 grams tomatoes
60 ml olive oil
 bunch coriander leaves
1 juice of lemon
1 juice of lime
 to taste seasoning

Instructions

STEP 1/5

For the soup, heat the olive oil in a large saucepan. Sweat the onions, red peppers, red chilli and the Mexican spice mixture over a gentle heat for 2-3 minutes.

STEP 2/5

Add the tomatoes and cook for a further 10 minutes.

STEP 3/5

Add the vegetable stock and simmer for 6-8 minutes.

STEP 4/5

Carefully pour the mixture into Braun’s food processor and blend to a creamy soup. Pass the soup through a fine sieve and season to taste.

STEP 5/5

For the avocado and coriander yoghurt, put all the ingredients into Braun’s food processor and blend until all the ingredients are combined.

Notes

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