Chipotle Black Bean and Quinoa Soup

vinegar diet

When it pertains to plant-based eating, you never need to compromise taste as well as deliciousness for nutrients – it’s very easy to have your cake and also consume it in this respect! All you need to know is how to play with your flavours as well as which ones work best with which appearances. With that said in mind, we drew out a terrific chipotle recipe from Lucy Watson’s new cookbook, Feed Me Vegan. She is queen of vegan food preparation made amazing, and absolutely nothing gets left here. Her Mexican-inspired chipotle black bean and quinoa soup is loaded with both protein, reassuring, filling up and also chock-full of flavour. You can have it on its own or with tortilla chips as more of a sharing dip.

Serves 2|Preparation time: under 30 mins


  • 1 onion, finely chopped
  • 1 tablespoon groundnut oil or various other similar tasteless oil, plus added for brushing
  • 1 carrot, diced
  • 2 garlic cloves, crushed
  • 2 tbsp tomato puree
  • 1 heaped tsp chipotle paste
  • 400g tin black beans, rinsed and also drained
  • 700 ml vegetable stock
  • Juice of 1 lime
  • 1 corn on the cob
  • 1 tsp red chilli, carefully sliced
  • A handful of coriander leaves
  • 1/2 avocado, diced
  • Sea salt as well as fresh ground black pepper

To serve:

A handful of tortilla chips and 2 lime wedges

Method of preparation

1. Put the onion and oil in a saucepan as well as include the carrot as well as garlic. Prepare over a tool warmth until the onion is soft and also translucent. Add the tomato puree and chipotle, as well as proceed food preparation for one minute.

2. Include the black beans, bay fallen leave, quinoa and stock. Give the boil, after that minimize the heat as well as simmer carefully for 15-20 minutes until the quinoa has cooked and the soup has enlarged a little. Mix in the lime juice, as well as season to taste with salt as well as pepper.

3. Lightly oil the corn as well as season it generously. Warm a griddle pan over a high warmth and char the corn on all sides. Strip the kernels from the cob utilizing a sharp knife.

4. Ladle the soup right into two bowls and also top with the charred corn, sliced chilli, coriander leaves and avocado. Offer with tortilla chips and also a wedge of lime on the side.

This recipe

Lucy Watson, from whose recipe book we removed this dish, is queen of vegan food preparation and delish, wholesome meals. Click below for her delicious chocolate fondant volcano pudding – also vegan, also mouthwateringly good.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.