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    Black Bean Soup

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    Black Bean Soup

    Mild Kashmiri chillies give a delicious smokiness to this soup.

    Serves: 6


    • 500g dried black beans
    • 2 packets fresh coriander
    • 4-5 tablespoons vegetable oil
    • 4 onions, finely diced
    • 6 sticks celery, finely diced
    • 4 garlic cloves, roughly chopped
    • 2 teaspoons ground cumin
    • 4 dried Kashmiri chillies
    • 2 small bay leaves
    • 6 sprigs parsley
    • 140ml crème fraîche or sour cream
    • Pinch of cayenne pepper or smoked paprika


    1. Soak the beans overnight. Pick the coriander leaves from their stems. Save the stems and store the leaves in a sealed plastic bag in the fridge.
    2. Heat the oil in a large pan over a low heat and fry the onion, celery and garlic till soft. Add the cumin and chillies and cook for 2 minutes.
    3. Drain the beans and add to the vegetables with 2 litres water, the bay leaves, parsley and coriander stems. Bring to a boil, skim off any scum, then simmer for 2 hours. Liquidise and season to taste.
    4. Reheat before serving, then ladle into bowls and add a swirl of crème fraîche or sour cream. Sprinkle with cayenne pepper or smoked paprika and coriander leaves, and serve.

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