Rukmini Iyer’s gently spiced vegetarian soup makes a sumptuous light dinner, and is even better for lunch the next day
A gently spiced, speedy vegetarian soup that makes a sumptuous light dinner, and is even better for lunch the next day
nother easy “dinner tonight, lunch tomorrow” recipe. This soup tastes even nicer the next day, and it’s perfect with some fancy tortilla chips on the side. The celery adds a lovely depth of flavour, but if you aren’t a habitual celery eater, it’s fine to leave it out – there’s no need to buy a bunch just for this recipe. I just so happened to have some spare in the fridge after hosting a children’s party, where it was, of course, roundly ignored.
Add the chopped tomatoes, black beans and stock, turn up the heat and bring to a boil. Turn down to a simmer, cover partly, then simmer for 20 minutes . Add the juice of one lime, then taste and adjust the salt as needed. Peel, stone and chop up half an avocado per person, then dress with the remaining lime juice and a scattering of flaky sea salt .
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