Black Bean Soup and Chilli Cornbread
This black bean soup served with freshly made cornbread is an absolute winner. A little spicy, super zingy and 100% delicious. Give it a try and see for yourself!
Serves
Ingredients
For the soup
<item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>5 coriander stalks<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done>80g frozen sweetcorn<item-todo-done><item-todo-done>½ vegetable stock cube<item-todo-done><item-todo-done>1 x 400g can x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done> tsp salt to taste<item-todo-done><item-todo-done>450ml water<item-todo-done>
For the cornbread
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp chipotle chilli flakes<item-todo-done><item-todo-done>1 ½ tbsp plant-based butter - for greasing<item-todo-done><item-todo-done>100g cornflour (or polenta)<item-todo-done><item-todo-done>200ml plant-based milk<item-todo-done><item-todo-done>140g frozen sweetcorn<item-todo-done><item-todo-done>150g plain flour<item-todo-done>
To serve
<item-todo-done>4 tbsp plant-based yoghurt<item-todo-done><item-todo-done>½ lime<item-todo-done>
Before you start
Preheat the oven to 200°C l 20–23cm skillet or heavy-based ovenproof frying pan l Cooling rack l Large saucepan
Make the cornbread dough
- Measure the dry ingredients into a bowl and mix to combine
- Measure the milk, vegetable oil and maple syrup into a separate bowl
- Add the sweetcorn and chipotle flakes
- Pour the wet mixture into the dry ingredients and stir everything together to form a dough
Cook the cornbread
- Place the skillet or frying pan over a medium heat
- Melt the dairy-free butter in the hot pan, moving it around to coat the sides
- When the butter starts to bubble, pour in the batter
- Transfer the pan to the hot oven for 25 minutes
- Take the pan out of the oven (the handle will be hot!)
- Carefully remove the cornbread and leave it to cool on a rack
Meanwhile, make the soup
- Trim and finely chop the spring onions
- Put the chopped green tops to one side
- Pick the coriander leaves and finely chop the stems
- Place the saucepan over a medium heat
- Pour in the oil
- Add the white spring onion and coriander stems and cook for a few minutes
- When they are starting to soften, add the spices and stir for 1 minute
- Add the black beans with their water, the sweetcorn, chopped tomatoes, stock cube and water
- Taste and season
- Bring to a gentle simmer and cook for 10–15 minutes, until thickened
Serve
- Pour the soup into bowls and garnish with the green spring onion tops, a spoonful of dairy-free yoghurt, the coriander leaves and a squeeze of lime