This black bean soup is rich, hearty and packed full of flavour. Serve with creamy avocado, a squeeze of lime and a dollop of creme fraiche for a delicious lunch or dinner.
2 x CHOC Chick cacao butter wafers
4 garlic cloves, crushed
1 large red onion, chopped
1 large carrot, chopped
2 x celery sticks, chopped
2 tbsp CHOC Chick cacao powder
¼ tsp smoked paprika
½ tsp cumin
¼ tsp chilli flakes (add more, for more of a kick)
3 x 400g tin of black beans
1 tbsp lime juice
1 tbsp tomato paste
1 litre of vegetable stock
A squeeze of lime
½ avocado, diced
A few chopped tomatoes
Dairy-free creme fraiche
A sprinkle of fresh chives
Start by melting the cacao butter in a medium sized pan over a medium - high heat.
Once melted, add in the chopped onion and garlic and cook for a few minutes until the onion has started to soften.
Next add in the chopped carrots and celery. Cook for another a few minutes, then add in the cacao powder and spices, followed by the black beans, lime juice, tomato puree and vegetable stock.
Bring the soup to the boil and reduce to simmer over a medium heat for 20 minutes.
Using a hand blender, blend the soup until partially smooth.
Warm through, then ladle into bowls and top with avocado, chopped tomatoes, creme fraiche and chives.