Mexican Black Bean Soup

The recipe

Instructions

1. 1
   Sauté the chopped onion in oil for 6 minutes. Add the garlic, cumin, paprika and chopped jalapeño.
2. 2
   Cook for 1 minute, then add the drained black beans, tomatoes and stock.
3. 3
   Bring to a simmer for 20 minutes to develop flavour.
4. 4
   Blend half the soup with a stick blender, leave the other half chunky. Squeeze in the lime juice.
5. 5
   Top each bowl with sour cream and chopped coriander. Eat with warm tortillas.

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