Spicy Black Bean Soup with Fresh Guacamole

1. Sauté the Vegetables

In a medium saucepan, heat the rapeseed oil over medium heat. Add the majority of the chopped onion (save 1 tablespoon for the guacamole) and the red pepper chunks. Fry for 10 minutes, stirring frequently, until the vegetables are softened.

2. Spice it Up

Stir in the chopped garlic, mild chilli powder, ground coriander, and ground cumin. Cook for another minute until fragrant.

3. Simmer the Soup

Add the canned chopped tomatoes, black beans along with their liquid, half a can of water, and the vegetable bouillon powder. Cover and let simmer for 15 minutes, allowing the flavors to meld together.

4. Guacamole Mix

While the soup is simmering, peel and remove the stone from the avocado. Place the avocado flesh in a bowl. To the bowl, add the reserved tablespoon of chopped onion, a good handful of chopped coriander, and the freshly squeezed lime juice. Add the chopped red chilli if desired. Mash the mixture well until it reaches your preferred guacamole consistency.

5. Assemble the Dish

Once the soup is done, ladle it evenly into two bowls. Spoon a generous amount of the fresh guacamole on top of each bowl of soup.