Spiced black bean soup
Makes enough for 2 as a main dish, 4 as a starter
2t rapeseed or sunflower oil
1 large onion, finely chopped
2 sticks of celery, finely chopped
1/2 green bell pepper, finely chopped
2 garlic cloves, finely chopped
2t stock powder
1/4t cayenne pepper, add more later if you like it spicy but taste it as you add more so that you do not add too much
1t yeast extract
1/2t sea or Himalayan salt
1 litre of water
2 cans black beans, drained and rinsed well
13g coriander leaf
Heat the oil in a medium sized saucepan, add the onion, celery and bell pepper, lower the heat and put a lid or plate on top. This will help to sweat the vegetables making them cook well without too much oil.
Once the onions are translucent, around 10 minutes, add the garlic, cook for a further 5 minutes.
Add the stock, cayenne, yeast extract, salt, water and beans. Turn the heat up, once it is boiling reduce to a simmer. Cook for 15 minutes to let the flavours merge. Remove from the heat, add the coriander leaf, blend with a hand / immersion blender or in a jug blender that is suitable for hot liquids. Blend the soup until it is completely smooth. The smooth texture will really make quite a difference.