Chipotle Black Bean & Quinoa Soup

When it comes to plant-based eating, you never need to sacrifice taste and deliciousness for nutrients – it’s very easy to have your cake and eat it in this regard! All you need to know is how to play with your flavours and which ones work best with which textures. With that in mind, we extracted a great chipotle recipe from Lucy Watson’s brand-new cookbook, Feed Me Vegan. She is queen of vegan cooking made fabulous, and nothing gets left behind here. Her Mexican-inspired chipotle black bean and quinoa soup is packed with both protein, comforting, filling and chock-full of flavour. You can have it on its own or with tortilla chips as more of a sharing dip.

Serves 2 | Preparation time: under 30 mins

Ingredients:

  • 1 onion, finely chopped
  • 1 tbsp groundnut oil or other similar flavorless oil, plus extra for brushing
  • 1 carrot, diced
  • 2 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 1 heaped tsp chipotle paste
  • 400g tin black beans, rinsed and drained
  • 700 ml vegetable stock
  • Juice of 1 lime
  • 1 corn on the cob
  • 1 tsp red  chilli, finely sliced
  • A handful of coriander leaves
  • 1/2 avocado, diced
  • Sea salt and freshly ground black pepper

To serve:

A handful of tortilla chips and 2 lime wedges

Method of preparation

1. Put the onion and oil in a saucepan and add the carrot and garlic. Cook over a medium heat until the onion is soft and translucent. Add the tomato puree and chipotle, and continue cooking for one minute.

2. Add the black beans, bay leaf, quinoa and stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until the quinoa has cooked and the soup has thickened slightly. Stir in the lime juice, and season to taste with salt and pepper.

3. Lightly oil the corn and season it generously. Heat a griddle pan over a high heat and char the corn on all sides. Strip the kernels from the cob using a sharp knife.

4. Ladle the soup into two bowls and top with the charred corn, sliced chilli, coriander leaves and avocado. Serve with tortilla chips and a wedge of lime on the side.

This recipe

Lucy Watson, from whose cookbook we extracted this recipe, is queen of vegan cooking and delish, wholesome meals. Click here for her chocolate fondant volcano pudding – also vegan, also mouthwateringly good.

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