This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks
Prep:10 mins
Serves 2
2 tsp rapeseed oil1 large onion, finely chopped1 red pepper, cut into chunks2 garlic cloves, chopped2 tsp mild chilli powder1 tsp ground coriander1 tsp ground cumin400g can chopped tomatoes400g can black beans1 tsp vegetable bouillon powder1 small avocadohandful chopped coriander1 lime, juiced½ red chilli, deseeded and finely chopped (optional)
STEP 1Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.STEP 2Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
