3 tbsp olive oil
2 onions, roughly chopped
4 cloves garlic
2 x 400g black beans, drained and rinsed
2x 400g tinned tomatoes
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili flakes
1 pint stock
20g coriander, stalks & leaves chopped separately
Salt & Pepper
1 ripe mango
1/2 small red onion, finely diced
2 firm tomatoes, deseeded & skin finely diced
Juice of 1/2 lime
Sour Cream & Tortilla chips, to serve
Heat the oil in a large heavy based saucepan. Add the onions and sauté for five minutes until softened. Add the garlic and cook for a minute before adding the spices. Dry fry until it smells toasty before adding the tomatoes, beans and stock. Bring to the boil, and then reduce to a simmer for ten minutes.
Meanwhile make the salsa. Peel and dice the mango into a bowl. Add the finely diced onion, tomato dice, lime juice and coriander leaves.
Blitz the soup using a hand blender or similar until smooth. Ladle into warmed bowls, top with a generous tablespoon of sour cream and a tablespoon of salsa. Serve with crisp salted tortillas.