Bean Avocado Soup

Ingredients

• 250 g white dried beans
• 1 onion
• 2 Tomatoes
• 2 carrots
• 150 g green broad beans
• 2 tbsp plant oil
• 900 ml vegetable broth
• Salt
• ground pepper
• 1 tsp freshly chopped coriander
• 2 untreated limes
• 1 ripe Avocado

Instructions

1. 1.

   Soak the beans in cold water overnight.

2. 2.

   Peel and finely chop the onion. Blanch the tomatoes, cool, peel, quarter, and cut into pieces. Peel the carrots and slice thinly. Clean, rinse, and halve the beans.

3. 3.

   Heat oil in a pot, sauté onion cubes until translucent, add well-drained beans and pour in broth. Simmer over medium heat for 1 hour. After 30 minutes add remaining vegetables, season with salt, pepper, and coriander, and continue simmering.

4. 4.

   Rinse limes hot, squeeze one, halve the others and slice. Halve the avocado, remove the pit, gently press flesh out of skin and cut into thin strips. Drizzle with a little lime juice. Season soup with remaining lime juice, ladle into preheated bowls, garnish with avocado slices and lime wedges. Serve with freshly toasted ciabatta if desired.