Ingredients Jump to Instructions ↓

  1. 2 red peppers , halved, seeds removed

  2. olive oil , for rubbing

  3. 1/2 hot red chillies , preferably scotch bonnet, seeds removed, chopped

  4. 1/2 limes , juice only

  5. 50 ml double cream

  6. 1 tbsp sunflower or groundnut oil

  7. 15 g butter

  8. 1 onion , roughly chopped

  9. 1 large carrot , finely diced

  10. 1 sticks celery , finely diced

  11. 2 cloves garlic , finely chopped

  12. 1 1/2 tsp ground cumin

  13. 850 ml chicken or vegetable stock

  14. 3 x 400 g cans black beans , drained

Instructions Jump to Ingredients ↑

  1. For the cream: preheat the oven to 180C/160C fan/gas 4. Brush the peppers with olive oil inside and out and roast for about 30 minutes, or until completely soft. Put the peppers with their cooking juices into a blender with all the other ingredients for the cream. Blend until smooth. Chill until needed.

  2. For the soup: meanwhile, heat the oil and butter in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic. Cook gently for a couple of minutes, then add a generous splash of water and cover with a lid. Sweat the vegetables for about 15 minutes, adding a splash of water when necessary to ensure they don’t burn.

  3. Remove the lid, add the cumin and cook for a minute to release its lovely aroma, then add the stock and beans. Bring to the boil, then turn down to a simmer. Cook for about 15 minutes. Leave to cool, then whizz in a blender until smooth.

  4. Reheat the soup and serve hot with spoonfuls of the cream on top.


Send feedback