Quick Black Bean Soup with Crispy Tortillas, Avocado and Feta

Name: Quick Black Bean Soup with Crispy Tortillas, Avocado and Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 Garlic Cloves, peeled and chopped; 1 Lime; 1 Vegetable Stock Cube; Maldon Salt, to taste; 1 tsp Chilli Flakes; 2 tsp Cumin; 200g Greek Feta Cheese; 0.5 Mild Red Chilli; 1 Large, Ripe Avocado, sliced; 4 Mini Tortilla Wraps; 2 tsp Dried Oregano; 3 tsp Smoked Paprika; 2 White Onions, chopped; 2 Tins Black Beans; 2 tsp Vegetable Oil

by Fliss Freeborn

Vegetarian

4.4

15m prep time

35m total time

Easy level

15 ingredients

"This soup takes around 20 minutes to make from start to finish and can be adorned with an assortment of fun, Mexican-inspired toppings. It’s great for a simple, healthy weeknight dinner, and can be kept completely vegan if you omit the feta. Replace the homemade crispy tortillas with corn chips for an even quicker - but slightly less virtuous - dinner". - Fliss Freeborn

Method

Based on 4 servings, adjust as needed.

Step 1

Dice the onions while you heat the oil in a large heavy-bottomed pot. Sweat them on low with a pinch of salt, 2 tsp of the paprika, the oregano, chilli flakes and cumin for about 5-6 minutes. While they’re cooking, finely slice your garlic cloves and then add them in. When everything is translucent and very soft - after about another 3-5 minutes - drain the black beans and add them to the pot, stirring to coat.

Step 2

Make up the stock cube to 750ml using boiling water, and add into the pot. Bring everything to a boil for 2-3 minutes, then blitz with a stick blender until smooth. It will, at this point, be a wholly unappetising colour, but that’s what the toppings are for later. Taste and add the juice of half of the lime.

Step 3

Return the soup to the stove on the lowest heat while you prepare the toppings.

Step 4

Using a piece of kitchen towel, rub the tortillas with a tiny dot of vegetable or olive oil each and sprinkle with salt and smoked paprika. Cut them in half and place in the toaster in batches for 1-2 minutes, or until just crispy.

Step 5

Crumble the feta into a bowl, slice the avocado lengthways, and finely slice the chilli. Slice the rest of the lime into wedges. Ladle the soup into bowls and arrange the toppings, serving with the crispy half-dome tortillas for dipping.