Black Bean & Coconut Soup

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13 Ingredients

Number of servings

2tablespoons olive oil
2 red onions, finely chopped
2 bay leaves
1 pinch salt
1 pinch freshly ground black pepper
4 cloves garlic, grated or finely chopped
2teaspoons ground cumin
2teaspoons ground coriander
1teaspoons chilli powder
800grams black beans, drained and rinsed
1.20L hot vegetable stock
1 2/3 cup coconut milk
8 flour tortillas (to serve)

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat the oil in a large pan, add the onions and bay leaves, and cook over a low heat for 6-8 minutes, or until the onions are soft and translucent. Season well with salt and black pepper. Stir through the garlic, cumin, coriander, and chilli powder and cook for a few seconds.

Step 2 of 3

Stir through the black beans, then pour in the stock and coconut milk. Bring to the boil, then reduce to a simmer and cook for 15-20 minutes. Remove the bay leaves and discard, then transfer the rest of the soup to a blender or food processor and pulse a couple of times so some of the beans are puréed and some remain whole. Add a little more stock if it is too thick. Season again with salt and black pepper.

Step 3 of 3

Leave to cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months. To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot. Serve with tortilla triangles.