Spiced Black Bean Soup with Fresh Guacamole

1. Sauté the Vegetables

In a medium-sized pan over medium heat, add the rapeseed oil, diced onion (minus the reserved tablespoon), and red pepper chunks. Sauté, stirring often, for about 10 minutes or until the vegetables are softened.

2. Blend in the Spices

Add the chopped garlic, chili powder, ground coriander, and ground cumin to the pan. Cook, stirring continuously, for 1 minute until aromatic.

3. Simmer the Soup

Pour in the chopped tomatoes and the whole can of black beans with their liquid. Fill the empty bean can halfway with water and add to the pan along with the vegetable bouillon powder. Stir well to combine, cover, and let it simmer gently for 15 minutes.

4. Make the Guacamole

While the soup simmers, peel and remove the pit from the avocado and place the flesh in a bowl. Add the reserved tablespoon of chopped onion, a generous handful of chopped coriander, and the lime juice. For an extra kick, include the optional chopped red chili to taste. Mash the mixture with a fork until well combined but still chunky.

5. Assemble and Serve

Once the soup is ready, check the seasoning and adjust to taste. Ladle the soup evenly into two bowls. Dollop a generous spoonful of guacamole on top of each serving. Garnish with additional chopped coriander if desired. Serve immediately and enjoy the warmth and comfort of this Mexican-inspired dish.