Smoky Bean Soup

Ingredients

Serves 1

• 1 tsp olive oil
• 1 carrot, peeled and finely chopped
• 1 stick celery, finely chopped
• 1 garlic clove, peeled and crushed
• 2 tsp chipotle paste
• 1/2 tsp ground cumin
• 2 tsp tomato puree
• 1 vegetable stock cube
• 300ml boiling water
• 200g tinned mixed beans, drained
• 80g smoked tofu, drained
• 30ml soured cream
• 1 small bunch coriander, chopped
• 1 pinch smoked paprika

Method

Heat the oil in a deep saucepan, add the carrot and celery and fry gently for 5 minutes until soft. Add the garlic, fry for a minute then stir in the chipotle paste, cumin and tomato purée. Cook for a couple of minutes, add in the stock cube and boiling water. Then bring to the boil, and reduce the heat to a simmer, add the beans and simmer gently for 10 minutes.

Pour half of the soup into a liquidiser, add the tofu and blend until smooth. Pour back into the pan with the remaining soup and stir to combine.

Pour into a serving bowl then top with the soured cream and coriander, and dust with smoked paprika.

Tip

This recipe is great for batch cooking. Make double or triple the recipe of the soup (without the soured cream and coriander) then divide into portions and freeze some for later use.

The best way to freeze this dish is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.

Looking for more banging recipes? Browse all the recipes on The Body Coach blog.