Smoky black bean & chorizo soup
1 small, finely chopped
3 stick(s), finely chopped
115 g, diced
3 clove(s), crushed
½ teaspoon(s), level
1 teaspoon(s), level, smoked
Black beans in water
2 can(s), medium, drained
1 can(s), large, chopped
Chicken stock cube(s)
1 cube(s), reduced salt, to make 750ml
Lime Juice, Fresh
½ individual, peeled, stone removed and flesh chopped
10 g, larger leaves chopped
Chilli, green or red
1 individual, red, finely sliced
- Heat the oil in a large pan over a medium heat. Cook the onion and celery, stirring, for 5 minutes or until softened. Add the chorizo, garlic, chilli flakes and paprika and cook, stirring occasionally, for 3 minutes or until the chorizo is golden.
- Add the beans, tomatoes, 750ml stock and bring to a boil. Reduce the heat to a simmer, partially cover, and cook for 15 minutes. Set aside to cool slightly.
- Transfer half the soup to a blender or food processor, and blitz until smooth. Return to the pan and reheat over a medium-low heat until hot. Stir through the lime juice and season to taste.
- Ladle into bowls and serve topped with the avocado, coriander and chilli.