- 1 red onion
- 1 carrot
- 1 celery stick
- 1 sweet potato
- 1 chilli
- 2 garlic cloves
- 2 vine tomatoes
- 400g tin of black beans
- 1 tsp ground coriander
- A handful of flat leaf parsley
- 1 lime
- 1 avocado
- 1 tbsp olive, sunflower or coconut oil
- Sea salt
- 800ml boiling water
- Freshly ground pepper
- Vegetable peeler
- Large pan with a lid
- Measuring jug
- Hand-held blender or blender
- 1.
Fill and boil your kettle. Peel and finely chop the red onion. Trim, peel and finely chop the carrot. Trim and finely chop the celery. Warm a large pan on a medium heat for 2 mins then add 1 tbsp olive oil, the chopped veg and a pinch of salt. Fry 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. Roughly chop 1 tomato. Drain and rinse the black beans.
- 3.
Add the garlic, chilli and 1 tsp ground coriander to the veg. Cook and stir for 2 mins. Stir in the sweet potato, chopped tomato and the black beans. Pour in 800ml boiling water, cover and simmer for 15 mins till the sweet potato is 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 to make a chunky guacamole.
- 5.
Finely chop the coriander stalks and leaves, keeping them separate. When the soup is cooked, add the stalks. Blend in the pan with a stick blender, or ladle the soup into a blender and blitz. Taste and add salt or pepper if needed.
- 6.
Ladle the soup into 2warm bowls. Top each bowl with a spoonful of guacamole and garnish with the coriander leaves to serve.
- 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.