BLACK BEAN AND CHIPOTLE SOUP
PREPARATION TIME 15 minutes
COOKING TIME 15 minutes
INGREDIENTS 2 tbsp extra virgin olive oil, plus extra for drizzling
160g celery (3-4 stalks), diced
2 garlic cloves, grated
1 tsp smoked paprika
2 tsp ground cumin
1 tsp dried oregano Good pinch of freshly ground black pepper
400g tin black beans, drained and rinsed
1 tbsp chipotle paste
1 vegetable stock cube 300ml boiling water
Sea salt and freshly ground black pepper
8 jalapeño slices from a jar
2 heaped tbsp sour cream or Greek yoghurt (or plant-based alternative)
15g fresh coriander leaves, roughly chopped
Handful of blue corn (or other) tortilla chips, crushed
160g peeled and stoned avocado (1 large or 2 small), mashed
Juice of 1 lime
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