3-2-1 Black Bean and Chipotle Soup

Vegan

Prep: 15 mins Cooks: 15 mins

Ingredients (Serves 2)

Metric

Imperial

2 tbsp 2 tbsp extra virgin olive oilplus extra for drizzling
160 g 5.6 oz celerydiced (approx 3-4 stalks)
1 tsp 1 tsp smoked paprika
2 tsp 2 tsp cumin (ground)
1 tsp 1 tsp oregano (dried)
1 tbsp 1 tbsp chipotle paste
300 ml 10.1 fl oz waterboiling
2 2 garlic clovesgrated
1 1 vegetable stock cube
black peppergood pinch
1 1 black beans (can)drained and rinsed

To serve

15 g 0.5 oz corianderroughly chopped
2 tbsp 2 tbsp sour creamor Greek yoghurt/plant-based alternative
160 g 5.6 oz avocadopeeled, stoned & mashed (1 lge or 2 sm)
1 1 limejuiced
8 8 jalapeños (jarred)8 Jalapeños slices
corn chipshandful of blue corn (or other) tortilla chips, crushed

Dinner Lunch

The rich, fiery blend of chipotle and black beans is complemented nicely here by the crunch of tortilla chips and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavour well.

Prep: 15 mins Cooks: 15 mins

Ingredients (Serves 2)

Metric

Imperial

2 tbsp 2 tbsp extra virgin olive oilplus extra for drizzling
160 g 5.6 oz celerydiced (approx 3-4 stalks)
1 tsp 1 tsp smoked paprika
2 tsp 2 tsp cumin (ground)
1 tsp 1 tsp oregano (dried)
1 tbsp 1 tbsp chipotle paste
300 ml 10.1 fl oz waterboiling
2 2 garlic clovesgrated
1 1 vegetable stock cube
black peppergood pinch
1 1 black beans (can)drained and rinsed

To serve

15 g 0.5 oz corianderroughly chopped
2 tbsp 2 tbsp sour creamor Greek yoghurt/plant-based alternative
160 g 5.6 oz avocadopeeled, stoned & mashed (1 lge or 2 sm)
1 1 limejuiced
8 8 jalapeños (jarred)8 Jalapeños slices
corn chipshandful of blue corn (or other) tortilla chips, crushed

Heat the oil in a large saucepan over a medium heat, add the celery and garlic and fry gently for 5 minutes.

Add the paprika, cumin, oregano and black pepper and stir for a minute before tipping in the beans and adding the chipotle paste, stock cube and boiling water. Season with salt and pepper and simmer for 8–10 minutes.

Blend the mixture roughly with a stick blender (maintain some whole beans for texture).

Serve in bowls with sliced jalapenos, sour cream, coriander, crushed tortilla chips, avocado, lime juice and more black pepper, with a drizzle of extra-virgin olive oil.