Lunch · Mexican
Mexican black bean soup
A smoky, spiced black bean soup finished with lime and avocado.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1/2 tsp paprika
- 800 g canned black beans, drained
- 500 ml vegetable broth
- 1 tbsp lime juice
- 1 medium avocado, diced
- 15 g fresh cilantro, chopped
Method
Heat the olive oil in a pot and sauté the onion for 5 minutes until soft.
Add the garlic, cumin and paprika and cook for 1 minute until fragrant.
Add the black beans and vegetable broth, then simmer for 15 minutes.
Blend about half the soup until smooth, then stir it back into the pot for a thick, chunky texture.
Stir in the lime juice and serve topped with avocado and cilantro.