Tomato & Black Bean Soup with Mango Salsa


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.