SOUPER BOWLS

Take inspiration from around the world with these winter warmers

- COMPILED BY: ALI GRAVES PHOTOS: DANIELLE WOOD

Mexican-inspired bean, tomato & lime soup with avocado & totopos

SERVES 4-6

INGREDIENTS

2 tbsp oil

1 large onion, finely chopped

4 garlic cloves, chopped

1 red chilli, deseeded and chopped

400g can black beans, drained and rinsed

1 litre vegetable stock

Zest and juice of 1 unwaxed lime

200g fresh tomatoes, chopped into 1cm dice

3 tbsp chopped coriander, plus extra to serve

Salt

TO SERVE

1 ripe avocado, stoned, peeled and cut into 1cm dice

Fried totopos or salted tortilla chips (optional)

METHOD

Warm the oil in a large saucepan over a medium heat. Add the chopped onion, season with a little salt and gently fry for around 10 minutes, adjusting the heat so that the onion doesn't catch on the base or colour too much.

Add the chopped garlic and chilli. Fry, stirring, for another couple of minutes, then add the black beans and veg stock and simmer for around 15-20 minutes until the ingredients have melded together nicely and the beans and onions are tender.