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Black bean soup with chunky raita

Two bowls of black bean soup with chunky raita

Black bean soup with chunky raita

Name: Black bean soup with chunky raita
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1-1½ tsp cumin seeds; 2 tsp smoked paprika; 2 tsp ground coriander; 4 x 400g cans black beans; 400g can chopped tomatoes; 1 tbsp tomato purée; 1 tbsp vegetable bouillon powder; 3 large garlic cloves finely grated; 2 small avocados chopped; 200g cherry tomatoes quartered, smaller ones halved; 2 spring onions finely chopped; 2 tbsp lemon juice; 2 x 120g pots bio yogurt; 15g coriander chopped, plus extra to serve

Sara Buenfeld

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Serves 4

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It's also healthy, delivering four of your 5-a-day

Freezable (soup only)

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1-1½ tsp cumin seeds
2 tsp smoked paprika
2 tsp ground coriander
4 x 400g cans black beans
400g can chopped tomatoes
1 tbsp tomato purée
1 tbsp vegetable bouillon powder
3 large garlic cloves

finely grated
2 small avocados

chopped

For the raita

200g cherry tomatoes

quartered, smaller ones halved
2 spring onions

finely chopped
2 tbsp lemon juice
2 x 120g pots bio yogurt
15g coriander

chopped, plus extra to serve

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Nutrition: Per serving

kcal485

low
fat15g
saturates4g
carbs51g
sugars13g
fibre22g

high
protein26g
salt1.6g

Method

step 1

Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.
step 2

Meanwhile, stir the ingredients for the raita together in a bowl.
step 3

Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.

Recipe tip

Make it vegan
Use vegan bouillon powder and replace the yogurt in the raita with a plant-based alternative – we like coconut yogurt.

Recipe from Good Food magazine, June 2022

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A star rating of 4.2 out of 5.7 ratings

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