lunch soup vegan

Curried Black Bean Soup

"I absolutely love black beans, and they pack quite the nutritional punch. Their ‘black’ colour is actually a deep purple delivered by those powerful flavonoids. No other beans have their antioxidant levels and cardioprotective capacity. So get ’em in!"


1 large red onion, finely chopped
3 garlic cloves, finely chopped
Olive oil, for sautéing, plusextra for drizzling
1 large potato, diced
400g (14oz) can of blackbeans, drained
400ml (14fl oz) vegetable stock
1 teaspoon medium currypowder
For the garnish (optional)
Chopped red chilli, diced avocado, black pepper, to taste


  1. In a saucepan over a medium heat, sauté the onion and garlic in a little olive oil (or water), along with a good pinch of salt, for about 10 minutes until softened.
  2. Add the potato and black beans and enough vegetable stock to almost cover the ingredients. Simmer for
    15 minutes until the potato has softened.
  3. Transfer the mixture to a blender (or use a stick blender), add the curry powder and blitz until smooth. Serve immediately garnished with a drizzle of olive oil, some chopped red chilli and black pepper, if using.