Black bean soup

Method

Heat the olive oil in a large saucepan and sauté the diced onion until softened, about 5 minutes. Add the minced garlic, finely chopped chilli, cumin and paprika, cooking for another minute until fragrant. Drain and rinse the black beans, then add them to the pan along with the vegetable stock and tinned tomatoes, bringing to a simmer. Cook for 15-20 minutes to allow the flavours to meld. Blend half the soup using a hand blender until slightly thickened while keeping some texture, then stir through the juice of the lime and season with salt and pepper. Serve hot, garnished with fresh coriander and a dollop of soured cream.