Black bean soup with chunky raita

Rustle up this spice-rich soup and hearty raita for a tasty and speedy lunch. It’s also healthy, delivering four of your 5-a-day

  • Prep:10 mins
    Cook:15 mins
  • Serves 4

Nutrition per serving

  • kcal 485
  • fat 15g
  • saturates 4g
  • carbs 51g
  • sugars 0g
  • fibre 22g
  • protein 26g
  • salt 1.6g


  • 1-1½ tsp cumin seeds
  • 2 tsp smoked paprika
  • 2 tsp ground coriander
  • 4 x 400g cans black beans
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp vegetable bouillon powder
  • 3 large garlic cloves, finely grated
  • 2 small avocados, chopped
  • 200g cherry tomatoes, quartered, smaller ones halved
  • 2 spring onions, finely chopped
  • 2 tbsp lemon juice
  • 2 x 120g pots bio yogurt
  • 15g coriander, chopped, plus extra to serve


  1. Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in  2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.

  2. Meanwhile, stir the ingredients for the raita together in a bowl.

  3. Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.

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