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Ingredients
Ingredients
½ tsp. olive oil
1 carrot, finely sliced
600 ml vegetable broth
2 cans of black beans or ~500g pre-soaked black beans
4 tomatoes / 1 can of tomatoes, diced
1 tsp. ground cumin
½ tsp. coriander powder
Chili flakes to taste
2 garlic cloves, crushed
A large handful of fresh coriander, finely chopped
+/- salt to taste
For serving
Greek yogurt / sour cream or a plant-based alternative
1 mashed avocado + a handful of fresh coriander + 1 tsp. lime juice
plain tortilla chips
+/- chili flakes
Method
Method
Heat the oil in a pot and add the sliced carrot.
2. Cook for a couple of minutes and then add the broth and the black beans from the can with some of the liquid. If you're using pre-soaked beans, cook until soft. these will require more liquid (water) to be added later to regain the volume.
3. Finely chop or blend the tomatoes and add to the soup.
4. Then, stir in the spices, garlic and the chopped fresh coriander.
5. Boil the soup for another 20 minutes until the tomatoes are completely dissolved.
6. Mash the soup with a potato masher so that part of the beans become mushy or blend half of it and add it back to the pot.
7. Serve with greek yogurt, avocado and some tortilla chips.
Time: 30 min
Servings: 3-4
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