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.
- 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
- 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.