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
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