Cuban Black Bean Soup with Cumin, Lime and Soured Cream
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Ingredients
- 800 g tinned black beans, drained
- 1 onion
- 3 garlic cloves
- 1 tsp cumin seeds
- 600 ml vegetable stock
- 1 lime
- 80 g soured cream
Nutrition (per serving)
- Calories
- 293 kcal
- Protein
- 16.8 g
- Carbohydrate
- 37 g
- of which sugars
- 4.6 g
- Fat
- 5.2 g
- of which saturates
- 2.6 g
- Fibre
- 14.1 g
- Salt
- 2.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion, crushed garlic and cumin seeds in a little oil for 5 minutes until softened.
- 2
Add the black beans and vegetable stock, and bring to a simmer.
- 3
Cover and cook for 15 minutes.
- 4
Blend half the soup until smooth, then stir it back in for a thicker texture.
- 5
Squeeze in the lime juice, ladle into bowls and top each with a spoonful of the soured cream.
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