Spicy Black Bean soup with chorizo

5 3 ratings

Total time20 mins

5 minspreparation time

15 minscooking time

A rich and hearty soup recipe, inspired by the tastes of Mexico. The chorizo and paprika provide a warm, smoky flavour and the toasted tortilla triangles are perfect for dipping.

Ingredients

2 portion(s)

onion

red pepper

100 g

chorizo

1 tbsp

olive oil

clove garlic

1 tsp

ground smoked paprika (hot or mild)

 ¼ tsp

ground coriander

 ¼ tsp

ground cumin

500 ml

vegetable stock

100 ml

tomato passata

can of black beans (400 g)

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

chopped fresh coriander

To serve:

Avocado

30 g

cheddar cheese

small tortillas (60 g)

Nutritional facts (per portion):3345 kJ / 799 kcal

37.2 gFat

41.3 gProtein

76.8 gCarbohydrates

Preparation

Step 1

Dice the onion and pepper, and slice the chorizo. In a saucepan, fry them in olive oil, and when the onion is softened and the chorizo is browned, add all the spices, finely chopped garlic and drained and rinsed beans.

Step 2

Pour in the stock and tomato passata, season it with Kikkoman soy sauce (or Ponzu) and chopped coriander and cook for 15 minutes. After this time, pour 1/3 of the soup (without chorizo) into a blender and blend it until smooth. Add it back to the pan and stir carefully to combine.

Step 3

Cut the tortillas into triangles and toast them in a dry frying pan.

Step 4

Pour the soup into bowls and serve with sliced avocado, grated cheddar cheese and pieces of tortilla.

Recipe-ID: 1042

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