- 1 Onion
- 1 Carrot
- 2 Cloves of garlic, crushed
- 1 Chilli, chopped
- 2 Tsp Cumin powder
- 1 Can Chopped tomatoes
- 2 Cans Black beans
- 500ml Chicken/vegetable stock
- Olive oil (a few tablespoons)
Add the oil to a pan and set to a medium heat. Add the chopped onion and carrot and fry for about ten minutes until soft (not brown). Now add the garlic and cumin and gently fry for a minute before adding the rest of the ingredients. Allow to cook at a simmer for 20 mins or so to reduce the soup slightly.
Now remove around one third of the soup and put it through a blitzer before returning to the pan, this will give it a great texture. Cook for a further 10 mins and serve with some grated cheese on top.