Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It’s also healthy, delivering four of your 5-a-day
Prep:10 mins
1-1½ tsp cumin seeds2 tsp smoked paprika2 tsp ground coriander4 x 400g cans black beans400g can chopped tomatoes1 tbsp tomato purée1 tbsp vegetable bouillon powder3 large garlic cloves, finely grated2 small avocados, chopped
STEP 1Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in 2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.STEP 2Meanwhile, stir the ingredients for the raita together in a bowl.STEP 3Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.
