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!"
SERVES: 41 large red onion, finely chopped
1 large potato, diced
400ml (14fl oz) vegetable stock
1 teaspoon medium currypowder
- 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.
- Add the potato and black beans and enough vegetable stock to almost cover the ingredients. Simmer for
15 minutes until the potato has softened.
- 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.