Chipotle Black Bean Soup With Lime-Pickled Onions

Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  190

• Protein

  9g

• Carbs

  26g

• Fat

  5g

• Saturates

  1g

• Fibre

  10g

• Sugar

  6g

• Salt

  0.8g

Ingredients

• juice 2 limes
• 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 Tabasco, to taste
• 400g can black beans, drained and rinsed
• 400ml vegetable stock
• half-fat soured cream, to serve
• coriander leaves, to serve
• crisp tortilla chips, to serve

Directions

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.

Categories: Courses, Fruit, Healthy