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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
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How it's done
Heat the coconut oil in a pan, sauté the garlic and spring onions, add the sweet potatoes, pepper, Tex Mex spice mix and paprika, cook for approx. 2 mins. Add the beans and sweetcorn, pour in the water, bring to the boil, season with salt, cover and simmer for approx. 20 mins.
Stir half of the coriander into the soup. Plate up the soup, garnish with the yoghurt, the reserved spring onion greens, the remainder of the coriander, the coconut strips and the lime wedges.
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