Black bean soup with chunky raita
Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It's also healthy, delivering four of your 5-a-day
- Serves: 4 persons
- 1-1½ tsp cumin seeds
- 2tsp smoked paprika
- 2tsp ground coriander
- 4x 400g cans black beans
- 400g can chopped tomatoes
- 1tbsp tomato purée
- 1tbsp vegetable bouillon powder
- 3large garlic cloves, finely grated
- 2small avocados, chopped
- 200g cherry tomatoes, quartered, smaller ones halved
- 2spring onions, finely chopped
- 2tbsp lemon juice
- 2x 120g pots bio yogurt
- 15g coriander, chopped, plus extra to serve
Step 1Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.
Step 2Meanwhile, stir the ingredients for the raita together in a bowl.
Step 3Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.