Spicy Jalapeño, Tomato and Coriander Broth by @deliciouslyella

43 min

3 servings

🫒

2 tbsp

Olive oil

🧄

4 cloves

Garlic

🫚

30 g

Ginger

🧅

2

Shallots

🌿

75 g

Coriander

🌶️

3

Jalapeño chillies

🍲

600 ml

Vegetable stock

🥥

1 can

Coconut milk

🍅

2 packets

Cherry tomatoes

🌰

100 g

Flaked almonds

🫘

1 can

Black beans

🧂

Sea salt

⚫

Black pepper

  1. Warm
    • Olive oil
    • Garlic
    • Ginger

    Warm the olive oil in a shallow casserole dish over medium heat; add the garlic, ginger, shallots and a pinch of sea salt and cook for 10 minutes, stirring occasionally, until fragrant and golden.

  2. Add
    • Coriander
    • Jalapeño chillies
    • Vegetable stock

    Remove the pan from the heat; add the coriander, jalapeño chillies, vegetable stock and coconut milk and use a hand blender to blitz until smooth.

  3. Place
    • Cherry tomatoes

    Place the pan of broth over medium heat and bring to a vigorous simmer; add the cherry tomatoes and cook with the lid off for 10–15 minutes, until the tomatoes have started to burst.

  4. Heat
    • Flaked almonds

    Set a small frying pan over medium-low heat; add the flaked almonds and cook for 8–10 minutes until golden.

  5. Set
    • Flaked almonds

    Remove the frying pan from the heat and set the flaked almonds aside.

  6. Stir
    • Black beans

    Stir the black beans into the broth and warm gently for 2–3 minutes.

  7. Season
    • Sea salt

    Season to taste with sea salt.

  8. Divide
    • Flaked almonds
    • Coriander
    • Jalapeño chillies

    Divide between bowls, then scatter over the flaked almonds and remaining coriander and jalapeño chillies to finish.

Spicy Jalapeño, Tomato and Coriander Broth by @deliciouslyella

43 min

3 servings

🫒

2 tbsp

Olive oil

🧄

4 cloves

Garlic

🫚

30 g

Ginger

🧅

2

Shallots

🌿

75 g

Coriander

🌶️

3

Jalapeño chillies

🍲

600 ml

Vegetable stock

🥥

1 can

Coconut milk

🍅

2 packets

Cherry tomatoes

🌰

100 g

Flaked almonds

🫘

1 can

Black beans

🧂

Sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/8

    Warm the olive oil in a shallow casserole dish over medium heat; add the garlic, ginger, shallots and a pinch of sea salt and cook for 10 minutes, stirring occasionally, until fragrant and golden.

    🫒Olive oil
    🧄Garlic
    🫚Ginger
    🧅Shallots
    🧂Sea salt

  2. Step 2/8

    Remove the pan from the heat; add the coriander, jalapeño chillies, vegetable stock and coconut milk and use a hand blender to blitz until smooth.

    🌿Coriander
    🌶️Jalapeño chillies
    🍲Vegetable stock
    🥥Coconut milk
    🧉Hand blender

  3. Step 3/8

    Place the pan of broth over medium heat and bring to a vigorous simmer; add the cherry tomatoes and cook with the lid off for 10–15 minutes, until the tomatoes have started to burst.

    🍅Cherry tomatoes

  4. Step 4/8

    Set a small frying pan over medium-low heat; add the flaked almonds and cook for 8–10 minutes until golden.

    🌰Flaked almonds

  5. Step 5/8

    Remove the frying pan from the heat and set the flaked almonds aside.

    🌰Flaked almonds

  6. Step 6/8

    Stir the black beans into the broth and warm gently for 2–3 minutes.

    🫘Black beans

  7. Step 7/8

    Season to taste with sea salt.

    🧂Sea salt

  8. Step 8/8

    Divide between bowls, then scatter over the flaked almonds and remaining coriander and jalapeño chillies to finish.

    🌰Flaked almonds
    🌿Coriander
    🌶️Jalapeño chillies

Composition

Ingredients

Types

Oils, Vegetables, Spices, Herbs, Stock, Dairy Alternative, Nuts, Legumes

Ingredients

Olive oil, Garlic, Ginger, Shallots, Coriander, Jalapeño chillies, Vegetable stock, Coconut milk, Cherry tomatoes, Flaked almonds, Black beans, Sea salt, Black pepper

Notes

Garlic (thinly sliced), Ginger (cut into matchsticks or finely chopped), Shallots (thinly sliced), Coriander (reserve a handful for garnish), Jalapeño chillies (thinly sliced, reserve a small amount for garnish), Coconut milk (400 ml tin), Cherry tomatoes (250 g per pack, one pack halved), Flaked almonds (2 handfuls), Black beans (400 g tin, drained and rinsed)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Sugar-Free

Calories

570 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 47g, Fat: 38g, Fiber: 15g, Sugars: 13g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 850mg, Magnesium: 110mg, Sodium: 850mg

Vitamins

Vitamin C: 45mg, Vitamin A: 1200IU, Vitamin K: 150mcg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Hand blender

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Southeast Asian

Geographic

to inform

Various

Aspect

Texture

Smooth, Chunky, Creamy, Crunchy

Flavors

Spicy, Herby, Savory, Aromatic, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerator : 3-4 days (store in an airtight container,reheat gently on the stove until piping hot), freezer : up to 2 months (store in a freezer-safe container, ideally without the almond garnish,thaw in the fridge overnight before reheating,add fresh toasted almonds after reheating for best texture)