Black Bean Soup with Guacamole
Clock Image
Total: 35 mins
A creamy, comforting black bean and sweet potato soup with a spicy kick, topped off with a cool, refreshing spoonful of homemade guacamole.
This recipe is a:
See this week's box.
501 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 carrot
  • 1 celery stick
  • 1 sweet potato
  • 2 garlic cloves
  • 1 chilli
  • 2 vine tomatoes
  • 400g tin of black beans
  • 1 tsp ground coriander
  • A handful of coriander
  • 1 lime
  • 1 avocado
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • 800ml boiling water
  • Freshly ground pepper
You'll need
  • Vegetable peeler
  • Large pan with a lid
  • Measuring jug
Step by step this way
  • 1.

    Fill your kettle and boil it. Peel and finely chop the onion. Trim, peel and finely chop the carrot. Trim and finely chop the celery stick. Place a large pan on the heat for a few mins then pour in 1 tbsp olive oil. Add the chopped veg with a good pinch of salt and fry on a medium heat for 7-8 mins till softened.

  • 2.

    While the veg cook, peel and chop the sweet potato into small cubes. Finely chop the chilli, flicking out the seeds and white pith for less heat. Peel and crush the garlic cloves. Roughly chop 1 tomato. Drain and rinse the black beans.

  • 3.

    Add the garlic, chilli and 1 tsp ground coriander to the veg. Stir for 2 mins. Add the sweet potatoes, chopped tomato and black beans. Stir, then pour in 800ml boiling water. Pop a lid on the pan and simmer for 15 mins till the sweet potatoes are soft.

  • 4.

    While the soup simmers, make the guacamole. Finely chop the remaining tomato and pop it into a bowl. Zest and juice in the lime. Halve the avocado and scoop the flesh into the bowl. Add a pinch of salt and pepper crush together with a fork till you a have a chunky guacamole.

  • 5.

    Finely slice the coriander stalks and roughly chop the leaves, keeping them separate. When the soup is cooked, add the stalks to the soup. Blend with a hand blender till smooth or ladle the soup into a blender and blitz. Taste and add salt or pepper if you think it needs it.

  • 6.

    Ladle the soup into warm bowls. Top with a good spoonful of guacamole each and scatter over the coriander leaves to serve.

  • Tip

    Ripe & Ready
    When you unpack your box, pop the avocado into your fruit bowl. Storing it at room temperature and with other fruit - especially bananas and kiwis - will help the avocado ripen. It's ripe when it just gives when you very gently squeeze it with your finger tips.

  • Tip

    Soup on the move
    This soup will keep in the fridge for up to 3 days. You can make the guacamole, then store it in an airtight tub in the fridge. Lay a piece of waxed paper on top of the guacamole to help stop the top layer browning.

This recipe is from
See this week's box