Spicy Black Bean soup with chorizo
A rich and hearty soup recipe, inspired by the tastes of Mexico. The chorizo and paprika provide a warm, smoky flavour and the toasted tortilla triangles are perfect for dipping.
Ingredients for 2 portion(s)
• 1/2 onion
• 1 red pepper
• 100 g chorizo
• 1 tablespoon olive oil
• 1 clove garlic
• 1 teaspoon ground smoked paprika (hot or mild)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 500 ml vegetable stock
• 100 ml tomato passata
• 1 can of black beans (400 g)
• 1 tablespoon of Kikkoman Naturally Brewed Soy Sauce (or Kikkoman Ponzu lemon)
• 2 tablespoons chopped fresh coriander
To serve:
• Avocado
• 30 g cheddar cheese
• 2 small tortillas (60 g)
Preparation
- Dice the onion and pepper, and slice the chorizo. In a saucepan, fry them in olive oil, and when the onion is softened and the chorizo is browned, add all the spices, finely chopped garlic and drained and rinsed beans.
- Pour in the stock and tomato passata, season it with Kikkoman soy sauce (or Ponzu) and chopped coriander and cook for 15 minutes. After this time, pour 1/3 of the soup (without chorizo) into a blender and blend it until smooth. Add it back to the pan and stir carefully to combine.
- Cut the tortillas into triangles and toast them in a dry frying pan.
- Pour the soup into bowls and serve with sliced avocado, grated cheddar cheese and pieces of tortilla.
Used products in this recipe
Ingredients for 2 portion(s)
• 1/2 onion
• 1 red pepper
• 100 g chorizo
• 1 tablespoon olive oil
• 1 clove garlic
• 1 teaspoon ground smoked paprika (hot or mild)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 500 ml vegetable stock
• 100 ml tomato passata
• 1 can of black beans (400 g)
• 1 tablespoon of Kikkoman Naturally Brewed Soy Sauce (or Kikkoman Ponzu lemon)
• 2 tablespoons chopped fresh coriander
To serve:
• Avocado
• 30 g cheddar cheese
• 2 small tortillas (60 g)