Black Bean Soup

Lunch, Dinner

Serves: 6

Ingredients:

• 1 tbsp. olive oil

• 1 large onion, chopped

• 4 carrots, chopped

• 4 cloves garlic, finely chopped

• 2 (14 oz./400g) cans black beans, drained

• 1 tbsp. ground cumin

• 1 tbsp. paprika

• 1 tsp. cayenne pepper

• 1 tsp. dried basil

• 2 tsp. dried oregano

• 1 bay leaf

• pinch cinnamon

• 8 cups (1.8L) vegetable stock

• 2 avocados, cubed

• Coriander, chopped

• salt and pepper to taste

• Lime wedges, to serve

Instructions:

1. In a large pot, heat oil over medium heat.

2. Add the chopped onion, carrots and garlic. Season with salt and cook, often stirring, until onion is translucent and starting to brown, about 10 minutes.

3. Add all the other ingredients to the pot, stir well and bring to a boil. Reduce the heat to medium and simmer for about 20 mins.

4. Remove the bay leaf. Using a hand blender, blitz the soup to your desired texture, either fully creamy or leave some pieces of the beans in the soup for texture.

5. Taste the soup and season with salt and pepper, if desired. Spoon soup into bowls, top with avocado, coriander and serve with lime wedges.