Chipotle, black bean and quinoa soup
Prep time: 15 minsTotal time: 
Chipotle, black bean and quinoa soup
This veggie soup is hearty, full of fibre and has two of your 5-a-day. Freeze leftovers without the garnishes for an easy dinner on demand
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 tbsp olive oil, plus extra to serve
- 1 onion, diced
- 300g sweet potato, peeled and diced
- 4 garlic cloves, finely crushed
- 1 tbsp ground cumin
- 2 tsp smoked paprika
- 1 tbsp chipotle paste
- 1 x 400g tin black beans in water
- 100g quinoa, rinsed thoroughly
- 1.5 litres vegetable stock*
- juice of 1 lime
To serve
- 4 tbsp plant-based sour cream alternative (we used Oatly Creamy Oat Fraîche)
- 1 green chilli, thinly sliced
- pickled red onions, from a jar (optional)
- handful tortilla chips* (optIonal)
Step by step
Often thought of as a ‘superfood’, quinoa (pronounced ‘keen-wah’) is a seed that you can cook like a grain and is a source of protein and amino acids.
-
Heat the oil in a large, deep pan and cook the onion, sweet potato and garlic over a medium heat for 5 minutes, until the sweet potato is starting to soften. Add the spices, chipotle paste and some seasoning, and cook for a further 1 minute.
-
Add the black beans, including their water, the quinoa and stock. Season, bring to a boil then reduce the heat to medium-low and cook, stirring occasionally, for 30-35 minutes, until the soup is thickened and the quinoa is puffed up. Crush some of the black beans and sweet potato against the side of the pan, then remove from the heat and squeeze in the lime juice. Leave to cool for 5 minutes before serving – the soup will continue to thicken as it cools.
-
Ladle into bowls and top with the sour cream alternative, chilli and pickled onions and tortilla chips, if using.
*Use gluten-free stock and tortilla chips, if required.
