Black Bean Soup and Chilli Cornbread
- Simple
- 0:30 m
- 22 ingredients
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: 4
Ingredients
For the soup
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 5 coriander stalks
- 3 spring onions
- ½ tsp chilli flakes
- 1 x 400g can of black beans
- 80g frozen sweetcorn
- ½ vegetable stock cube
- 1 x 400g can x 400g can(s) of chopped tomatoes
- tsp salt to taste
- 450ml water
For the cornbread
- 1 tbsp vegetable oil
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp maple syrup
- 1 tbsp chipotle chilli flakes
- 1 ½ tbsp plant-based butter - for greasing
- 100g cornflour (or polenta)
- 200ml plant-based milk
- 140g frozen sweetcorn
- 150g plain flour
To serve
- 4 tbsp plant-based yoghurt
- ½ lime
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
Step 1
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
Ingredients
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 tbsp maple syrup
- 1 tbsp chipotle chilli flakes
- 100g cornflour (or polenta)
- 200ml plant-based milk
- 140g frozen sweetcorn
Step 2
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
Ingredients
- 1 ½ tbsp plant-based butter - for greasing
- 150g plain flour
Step 3
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
Ingredients
- 1 tbsp vegetable oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 5 coriander stalks
- 3 spring onions
- ½ tsp chilli flakes
- 1 x 400g can of black beans
- 80g frozen sweetcorn
- ½ vegetable stock cube
- 1 x 400g can x 400g can(s) of chopped tomatoes
- tsp salt to taste
- 450ml water
Step 4
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
Ingredients
- 4 tbsp plant-based yoghurt
- ½ lime