Suggested by Judith Plumley

Delicious and filling on a cold day, our recipe recommends serving with a shot of dry sherry!
Prep Time: 20 minutes
Cook Time: 3 hours
Ingredients
For the soup
50ml rapeseed oil
2 large onions, diced
4 fat cloves of garlic chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 bay leaf
225g dried black turtle beans soaked in water overnight then drained
2 x 400g tins chopped tomatoes
1 tbsp tomato puree
1 scant teaspoon tabasco
1 bunch fresh coriander, chopped
1.75 litres vegetable stock (35g vegetable bouillon powder in 1.75 litres hot water)
salt and pepper to taste
For the garnish
110g sour cream
2 tomatoes, diced
1 avocado peeled and diced
1 tbsp lemon juice
A few fresh coriander leaves
Method
Heat the oil in a large pan and saute the onion and garlic for 5 minutes until soft but not brown
Stir in the spices, dried oregano, bayleaf and beans and saute for 5 minutes
Add the tinned tomatoes, tabasco, fresh coriander and vegetable stock. Bring to the boil, then simmer very gently for 3 hours
Discard the bayleaf, put aside half of the beans and puree the remainder of the soup until smooth.
Put through a sieve into a clean pan, add the reserved beans and season to taste
Reheat and serve with a swirl of sour cream and a spoonful of the mixed garnish ingredients
Opmerkingen