Vegan Black Bean Soup & Chilli Cornbread Bosh TV

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