Black bean and chipotle soup recipe
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.
Tip: you can use any chilli paste if you can't find chipotle.
Ingredients
For the soup- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 160 g celery (3–4 stalks), diced
- 2 garlic cloves, grated
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 pinch freshly ground black pepper
- 1 x 400g/14oz tin of black beans, drained and rinsed
- 1 tbsp chipotle paste
- 1 vegetable stock cube
- 300 ml boiling water
- 1 pinch each of sea salt and freshly ground black pepper
- 8 jalapeño slices from a jar
- 2 tbsp (heaped) sour cream or Greek yoghurt (or plant-based alternative)
- 15 g fresh coriander (cilantro) leaves, roughly chopped
- 1 handful blue corn (or other) tortilla chips, crushed
- 160 g peeled and stoned avocado (1 large or 2 small), mashed
- 1 lime, juice only
Details
- Cuisine: Southern-inspired
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- 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 jalapeños, sour cream, coriander, crushed tortilla chips, avocado, lime juice and more black pepper, with a drizzle of extra-virgin olive oil.
This recipe is from Doctor’s Kitchen 3-2-1: 3 Fruit and Veg, 2 Servings, 1 Pan by Dr Rupy Aujla (HarperNonFiction, £16.99).
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