Vegetarian bean stew

Ingredients for 2 servings:

• 1 onion(s)
• 2 carrots
• 1 tbsp oil (nut oil)
• 3 garlic cloves, finely chopped
• ½ cucumber(s), diced
• 400 g beans (broad beans and kidney beans) mixed
• 1 can of tomatoes, peeled and crushed
• 350 ml vegetable stock
• 1 lemon(s), the juice
• ½ avocado(s)
• 100 g feta cheese
• 1 small chili pepper(s), red, pitted and finely chopped
• Parsley
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Finely chop the onion, peel and dice the carrots, and sauté in oil in a pan. Then add the finely diced cucumber, beans, and tomatoes to the pan and stir. Add the vegetable stock and simmer. Meanwhile, dice the avocado, mash the feta, and mix with the chili pepper and parsley. Set aside. After the stew has simmered for about 20 minutes, squeeze the lemon and add the juice, adding pepper if desired. Ladle the stew into bowls and pour the feta-avocado mixture over the soup.