This is a delicious, hearty soup adapted from a Hugh Fearnley Whittingstall recipe which was originally a Mexican tomato and black bean soup. Really easy and yummy and any squash will work - you can also roast the squash in advance if you have the time!
Ingredients
2 tablespoons olive oil 2 red onions, finely chopped 3 garlic cloves, finely chopped 1-2 chillies, finely chopped 1 teaspoon ground cumin 600ml vegetable stock 200ml passata 400g squash, chopped 400g tin black beans, cooked, drained & rinsed A handful of oregano, chopped A pinch of sugar Juice of 1 lime A small handful of coriander, roughly chopped Sea salt and freshly ground black pepper
Method
Heat the olive oil in a saucepan, add most of the onions and saute til softened. Add the garlic, chillies and cumin and stir. Add the stock, passata, squash, beans, oregano and sugar. Season with salt and pepper, bring to the boil and simmer gently for 10 minutes. Remove from the heat and add the lime juice and coriander, season. Serve the soup with a dollop of soured cream, any remaining red onion, coriander and pepper.
Heat the olive oil in a saucepan, add most of the onions and saute till softened.
Add the garlic, chillies and cumin and stir.
Add the stock, passata, squash, beans, oregano and sugar. Season with salt and pepper, bring to the boil and simmer gently for 20 minutes (less if the squash is pre-roasted).
Remove from the heat and add the lime juice and coriander, season.
Serve the soup with any remaining red onion, coriander, pepper and a dollop of plant-based yoghurt or sour cream.
2 tablespoons olive oil
2 red onions, finely chopped
3 garlic cloves, finely chopped
1-2 chillies, finely chopped
1 teaspoon ground cumin
600ml vegetable stock
200ml passata 400g squash, chopped
400g tin black beans, cooked, drained & rinsed
A handful of oregano, chopped
A pinch of sugar
Juice of 1 lime
A small handful of coriander, roughly chopped
Sea salt and freshly ground black pepper