Mexican Mole Soup

Ingredients

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• Olive Oil Olive Oil 1 tbsp 1 tbsp
• Yellow Onion Brown Onion 1 1
• Carrot Carrot 2 2
• Celery Celery 2 stalks 2 stalks
• Garlic Garlic 2 cloves 2 cloves
• Cacao Powder Cacao Powder 1 tsp 1 tsp
• Ground Cinnamon Ground Cinnamon 1 tsp 1 tsp
• Brown Sugar Brown Sugar 1 tsp 1 tsp
• Ground Cumin Ground Cumin 1 tsp 1 tsp
• Dried Oregano Dried Oregano 1 tsp 1 tsp
• Paprika Paprika 1 tsp 1 tsp
• Chili Powder Chilli Powder 1/2 tsp 1/2 tsp
• Diced Tomatoes Chopped Tomatoes 400g 2 cups
• Lentils in Water Lentils in Water 400g 2 cups
• Quinoa Quinoa 90g 1/2 cup
• Vegetable Broth Vegetable Broth 1 litre 4 cups
• Table Salt Table Salt to taste to taste
• Ground Black Pepper Ground Black Pepper to taste to taste
• Cherry Tomatoes Cherry Tomatoes 75g 1/2 cup
• Fresh Parsley Fresh Parsley 1 tbsp 1 tbsp

Instructions

1. 1.Heat olive oil in a large pot over medium heat.
2. 2.Dice onion, carrots and celery, add to the pot and cook for 2min or until translucent.
3. 3.Add minced garlic, cacao powder, cinnamon, sugar, cumin, oregano, paprika and chili powder and fry for 1min or until fragrant.
4. 4.Add tomatoes and vegetable broth, bring to a low boil then add lentils and quinoa and cook for 20min.
5. 5.Remove pot from heat and allow to cool for 5min (until cool enough to blend).
6. 6.Blend in batches until desired consistency has been reached.
7. 7.Return mixture to pot, season to taste and gently heat for 5min.
8. 8.Divide soup between 4 bowls, top with fresh, halved cherry tomatoes and chopped parsley and enjoy!

Nutritional Information

• Calories:
  249
• Fat:
  6g
• Sodium:
  2318mg
• Carbs:
  42g
• Sugar:
  5g
• Protein:
  11g