Black bean soup with chunky raita

• cumin seeds↗1-1½ tsp tsp
• smoked paprika↗2 tsp tsp
• coriander2 tsp ground tsp
• black beans↗4 x 400g cans

  4 x 400g cans

• chopped tomatoes400g can g

  canned

• tomato purée↗1 tbsp tbsp
• vegetable stock powder↗1 tbsp tbsp
• garlic cloves↗3 large

  finely grated

• avocado↗2 small

  sliced

• cherry tomatoes↗200g g

  quartered, smaller ones halved

• spring onion↗2

  finely sliced

• lemon juice2 tbsp tbsp
• bio yogurt↗2 x 120g pots

  2 x 120g pots

• coriander15g g

  chopped, plus extra for serving

Step-by-step instructions

1. 1

   Briefly toast the cumin seeds in a large pot over medium heat. Add the smoked paprika and coriander, then pour in 2½ cans of beans with their liquid, tomatoes, tomato purée, stock, garlic and 500 ml water. Cover and simmer for 15 minutes.

2. 2

   Meanwhile, mix the raita ingredients in a bowl.

3. 3

   Blend the cooked beans with an immersion blender until completely smooth, then add the remaining beans and bring to a boil. Serve half of the dish topped with half of the raita, sliced avocado and extra coriander. Let the remaining soup cool, then refrigerate for the next day. It keeps in the fridge for up to four days; the raita for up to two days. Reheat the soup in a pot over low‑medium heat until very hot.