Black bean soup with hot roast pepper cream

Prep: 25 mins
Cook: 45 mins
Black bean soup with hot roast pepper cream

2 red peppers, halved, seeds removed

olive oil, for rubbing

½ hot red chilli, preferably scotch bonnet, seeds removed, chopped

½ lime, juice only

50ml double cream

For the soup

1 tbsp sunflower or groundnut oil

15g butter

1 onion, roughly chopped

1 large carrot, finely diced

1 sticks celery, finely diced

2 cloves garlic, finely chopped

1½ tsp ground cumin

850ml chicken or vegetable stock

3 x 400g cans black beans, drained

Making the cream: Heat the oven to 180°C. Using a brush, spread the olive oil all over the peppers, including the inside. Put in the oven for about 30 minutes, until tender. Place the peppers and their cooking juices into a blender. Add the remaining ingredients for the cream and blend until the mixture becomes smooth. Place in the refrigerator to chill.

Making the soup: In the meantime, pour the oil and butter into a saucepan and heat over low-medium heat. Throw in the onions, carrot, celery and garlic and cook for a couple of minutes. Pour in a fair amount of water then put a lid on the pan. Soften the vegetables for about 15 minutes. Sprinkle with water from time to time so the vegetables don’t burn.

Take off the lid and mix in the ground cumin. Pour in the stock and beans about one minute later and bring to the boil. Lower the heat and simmer for another 15 minutes. Allow the vegetables to cool down then blend in a blender until creamy.

Heat the soup again then divide into 5 bowls. Top each bowl with one or more spoonful of the pepper cream before serving.

Serves
5

Preparation Time
25 minutes

Cooking Time
45 minutes

Main ingredients
Beans, Vegetables

Recipe Type
Soups, Budget, Easy Recipes, Family Dinners, One Pot

Cuisine
Mexican

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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