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6 pax   30 minutes

Ingredients

A:
1 tablespoon olive oil
2 stalks celery, chopped
2 nos red onion, chopped
2 cloves garlic, chopped
1 no carrot, cut into cube
1 teaspoon thyme dried
2 leaves bay leave
1 no chili, chopped
1 no capsicum red & green, cut into cube
B:
300 gram black bean (in can), soften drain
400 ml water
1 cube MAGGI Chicken cube
Coriander stalks
4 nos egg
Salsa:
1 bunch coriander leave, chopped
2 nos bird eye chili, chopped
2 no tomato, cut into cube
1 no lime juice

Preparation

1. In a soup pot, stir fry celery, onion, garlic, carrot until fragrant.

2. Add in thyme, bay leave, chili and capsicum. Stir well. Add in black bean and stir for a while.

3. Pour in water and reduce heat and simmer for 30 minutes or until thick.

4. Crack egg in the soup and reduce heat. Poach egg in the soup for 5 minutes.

5. While poaching, in a bowl add in coriander, bird eye chili, tomato and lime juice. Mix well and set aside.

6. Serve the soup with salsa and warm bread.

Nutritional Info

Energy 132 Kcal

Protein 10g

Fat 4g

Carbs 13g

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