Chipotle black bean soup with lime-pickled onions

2 of 5-a-day 2 servings 200 kcal or less 30-60 minutes budget cheap fibre good for you healthy suppers for two make ahead pulses storecupboard tex-mex

N/A

Source

Ingredients

juice 2 limes

2 small red onions , thinly sliced

½ tbsp olive oil

2 garlic cloves , finely chopped

½ tbsp ground cumin

½ tbsp smoked paprika

½ tbsp chipotle paste , or Tabasco, to taste

400g can black bean , drained and rinsed

400ml vegetable stock

half-fat soured cream , to serve

coriander leaves, to serve

crisp tortilla chips , to serve

Method

To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.

Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.

Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.