Smoky black bean & chorizo soup
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Chorizo and paprika give this easy soup a spicy, smoky flavour, with avocado and coriander adding freshness.
Ingredients
Olive Oil
2 teaspoon(s)
Red onion
1 small, finely chopped
Celery, Raw
3 stick(s), finely chopped
Chorizo Sausage
115 g, diced
Garlic
3 clove(s), crushed
Chilli flakes
½ teaspoon(s), level
Paprika
1 teaspoon(s), level, smoked
Black beans in water
2 can(s), medium, drained
Tinned Tomatoes
1 can(s), large, chopped
Chicken stock cube(s)
1 cube(s), reduced salt, to make 750ml
Lime Juice, Fresh
2 teaspoon(s)
Avocado
½ individual, peeled, stone removed and flesh chopped
Coriander, fresh
10 g, larger leaves chopped
Chilli, green or red
1 individual, red, finely sliced
Instructions
1
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.
2
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.
3
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.
4
Ladle into bowls and serve topped with the avocado, coriander and chilli.
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