Black bean and coconut soup

Serves 8

Ingredients:

2 tbsp olive oil

2 red onions, finely chopped

2 bay leaves

sea salt and freshly ground black pepper

4 garlic cloves, finely chopped

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili powder

2 x 14oz (400g) cans drained black beans

4 cups hot vegetable stock

1 x 14oz (400ml) can coconut milk

flour tortillas, to serve

Method:

1 Heat the oil in a saucepan, add the onions and bay leaves, and cook over low heat for 6–8 minutes until the onions soften. Season with salt and ground black pepper. Stir in the garlic, cumin, coriander, and chili powder and cook for a few seconds.

2 Stir in the black beans, then pour in the stock and coconut milk. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes. Remove the bay leaves and discard, then transfer the soup to a food processor or blender 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 ground black pepper.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost in the refrigerator overnight, then transfer to a pan and heat until piping hot. Serve with tortilla triangles.

Black bean and coconut soup