Chipotle black bean soup with lime-pickled onions
Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream
- Prep: 10 mins
Cook: 25 mins
Plus pickling
- Serves 2
- Easy
Ingredients
- juice 2 limes
- 2 small red onions, thinly sliced
- ½ tbsp olive oil
- 2 garlic cloves, finely chopped
- ½ tbsp ground cumin
- ½ tbsp smoked paprika
- ½ tbsp chipotle paste, or Tabasco, to taste
- 400g can black beans, drained and rinsed
- 400ml vegetable stock
- half-fat soured cream, to serve
- coriander leaves, to serve
- crisp tortilla chips, to serve
Method
-
To make the lime-pickled onions,
combine ½ the lime juice and ½ the
onions in a small bowl, and season.
Leave to pickle for 30 mins.
-
Meanwhile, heat the olive oil in a
saucepan over a medium-high heat.
Add the garlic and remaining onions,
and season. Cook for 8 mins or until the
onions are translucent. Add the spices
and chipotle purée, cook for 1 min, then
add the beans, stock and remaining
lime juice. Simmer for 15 mins, then
purée in a blender.
-
Pour the soup into a clean pan to
reheat. Serve with a little of the drained
pickled onions, topped with a small
drizzle of soured cream and some
coriander, and the tortillas on the side.
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