Black Bean Soup with Creamy Yoghurt Sauce


3 cloves garlic, grated

1 spanish onion, roughly chopped

1 ½ tsp. cumin seeds

1 ½ tsp. chilli powder

2 tbsp. olive oil

1 red capsicum, seeded and diced

1 green capsicum, seeded and diced

1 yellow capsicum, seeded and diced

450g dried black beans, soaked overnight

1L low sodium vegetable stock

½ lime zest

1 tsp. sea salt


Yoghurt Sauce

4 tbsp. full cream natural yoghurt

1/2 an avocado, diced

4 tbsp. coriander leaves, finely chopped

1/2 lime juiced lime wedges

2 pita bread, toasted (sprinkle with chilli powder or paprika)


In a large saucepan saute the onions and garlic in olive oil. Add the cumin and chilli powder.

Add the chopped capsicums and black beans, stir until they soften. Add vegetable stock, lime zest and salt. Bring to a boil, reduce the heat to low and simmer for 1 ½ hours. Taste for seasoning and add more of what it needs.

In a bowl mix the yoghurt, avocado, coriander and a squeeze of lime. Serve the soup in a bowl with a big spoonful of the avocado and pita bread crumbled on top.