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
Ingredients
- 1-1½ tsp cumin seeds
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 4 x 400g cans black beans
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tbsp vegetable bouillon powder
- 3 large garlic cloves, finely grated
- 2 small avocados, chopped
For the raita
- 200g cherry tomatoes, quartered, smaller ones halved
- 2 spring onions, finely chopped
- 2 tbsp lemon juice
- 2 x 120g pots bio yogurt
- 15g coriander, chopped, plus extra to serve
Method
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Toast 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.
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Meanwhile, stir the ingredients for the raita together in a bowl.
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Blitz 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.