Smoky Bean & Roasted Pepper Soup

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Bell pepper(3)
• Tomato paste(2 tbsp)
• Smoked paprika(2 tsp)
• Cumin(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Canned tomatoes(400 g)
• Black Beans(800 g)
• Vegetable Broth(900 ml)
• Lime(1)
• Coriander(15 g)optional
• Bread(4 slices)
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Halve and deseed {Bell pepper}, peel and quarter {Onion}, and peel {Garlic}. Roughly chop the cilantro for serving.

   ~12 min

2. 2

   Heat {Olive oil} in a large pot over medium-high heat. Add the {Bell pepper} and {Onion} cut-side down and cook until softened with plenty of golden blistered spots. Stir in {Garlic} for the last minute.

   ~10 min

3. 3

   Stir in {Tomato paste}, {Smoked paprika}, {Cumin}, {Oregano}, and {Chili flakes}. Cook for 1 minute, then add {Canned tomatoes}, {Black Beans}, {Vegetable Stock}, {Salt}, and {Black pepper}. Bring to a boil.

   ~5 min

4. 4

   Lower the heat and simmer for 15 minutes until the peppers are very tender and the soup has thickened slightly.

   ~15 min

5. 5

   Blend about half the soup directly in the pot with a stick blender, leaving plenty of beans and pepper pieces visible. Squeeze in the juice of {Lime} and adjust seasoning if needed. Toast the {Bread} and serve the soup topped with {Fresh cilantro} alongside.

   ~5 min