Chipotle Black Bean Soup & Lime Pickled Onions

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black bean 08/06/2017

A really simple recipe that uses store cupboard ingredients with a zingy tang from lightly pickled onions.

I have found that some vegan recipes are made up of a lot of specialist ingredients that I have never heard of, cost a fortune and would have to buy a huge quantity of to use one teaspoon of before placing at the back of the cupboard for the rest of eternity. However, I urge you to try these vegan offerings. They are made from simple ingredients, real food and taste delicious. This soup is a case in point.

Serves 2

Ingredients:

  • juice 2limes
  • 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 to taste
  • 400g can black bean, drained and rinsed
  • 400ml vegetable stock
  • soured cream, to serve (omit if vegan)
  • coriander leaves, to serve
  • tortilla crisps, to serve

Method:

  1. 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.
  2. 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.
  3. 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.

black beans black beanb

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