Smoky tomato & black bean soup

Ingredients

For 2 portions

• Onion1 onion (150 g)
• Olive oil20 ml
• Fresh ginger15 g
• Garlic2 cloves (10 g)
• Ground cumin3 g
• Smoked paprika3 g
• Ripe tomatoes600 g
• Vegetable stock400 ml
• Red pepper150 g
• Black beans120 g
• Sea salt3 g
• Black pepper1 g
• Greek yoghurt60 g
• Fresh coriander10 g

Method

1. 1

   Prepare your ingredients: onion — peel and dice; fresh ginger — peel and finely grate; garlic — peel and crush or finely slice; ground cumin — about 1 tsp; smoked paprika — about 1 tsp; ripe tomatoes — halve and roast or chop roughly; vegetable stock — make up from a stock cube or pot, or use homemade; red pepper — deseed and chop; black beans — drain and rinse a tin; greek yoghurt — loosen with a little water; fresh coriander — roughly chop leaves and stems.

2. 2

   Heat the oven to 200°C (180°C fan). Toss the tomatoes and red pepper with half the olive oil, season, and roast for 25 minutes until blistered.

3. 3

   Warm the olive oil in a large pan over a medium-low heat and soften the onion with a pinch of salt for 8–10 minutes, without colouring.

4. 4

   Add the fresh ginger, garlic, ground cumin and smoked paprika and cook for 1 minute until fragrant.

5. 5

   Add the roasted vegetables and their juices, then pour in 400 ml hot stock. Bring to the boil, then simmer gently for 15 minutes.

6. 6

   Take off the heat and cool for a few minutes. Blend until completely smooth, working in batches if needed and holding the blender lid down with a tea towel.

7. 7

   Return to the pan, add the black beans and simmer for 8 minutes until tender.

8. 8

   Taste and adjust with salt and freshly ground black pepper.

9. 9

   Ladle into warm bowls and finish with the greek yoghurt and fresh coriander and a little olive oil.