Ingredients

Method

• 3 white onions, coarsely diced
• 7 cloves garlic, coarsely diced
• 2 red peppers, coarsely diced
• 2 green peppers, coarsely diced
• 2 sticks celery
• 3 bay leaves
• 2 T olive oil
• 2 t ground cumin
• 1 t cardamom
• 1 1/2 t coriander seeds
• 1 1/2 t fennel seeds
• 1 1/2 t fenugreek seeds
• Sea salt and freshly ground black pepper
• 500 g dried black beans, soaked in water overnight
• 4 cups vegetable stock
• Lemon juice, to taste
For the salsa cruda, mix
• 80 g cherry tomatoes, diced
• 1 avocado, diced
• 2 t fresh coriander
• 1/2 red onion, finely chopped
• 1 lime, juiced
• 1 small red chilli
• 100 g feta, diced

Method

Ingredients

Sweat the onions, garlic, peppers, celery and bay leaves in a little oil until soft and slightly golden.

Dry-roast the spices and grind.

Add the spices to the vegetables and continue sweating. Season to taste.

Add the drained beans, stir well, then add the stock. Cook for 1½ to 2 hours, or until the beans are soft.

Adjust the seasoning and acidity with lemon juice, if necessary. Blend until smooth, then pass through a fine sieve.

Serve the soup topped with a spoonful of salsa cruda.