Family friendly

Black bean, sweet potato and quinoa soup with taco fixings

Name: Black bean, sweet potato and quinoa soup with taco fixings recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 2 red onions, 1 finely chopped, 1 thinly sliced into rings; 2 garlic cloves, finely chopped; 2 tsp ground cumin; 2 tsp ground coriander; 20.00 ml chopped chipotle chilli in adobo, or to taste; 20.00 ml Dutch cocoa powder; 1 bunch coriander, roots trimmed and reserved for another use; 1.5L (6 cups) chicken or vegetable stock; 2 x 400g cans black beans, drained, rinsed; 400g can kidney beans, drained, rinsed; 1 sweet potato, finely chopped; Juice of 3 limes, or to taste, plus extra lime halves, to serve; 100g quinoa; Sour cream to serve; Pickled jalapenos to serve; Corn chips, to serve

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P85 Black bean, sweet potato and quinoa soup with taco fixings

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by Emma Knowles

May 24, 2023

When the weather turns chilly, nothing hits the spot better than a hearty pot of warming soup.

2 tbs extra virgin olive oil
2 red onions, 1 finely chopped, 1 thinly sliced into rings
2 garlic cloves, finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tbs chopped chipotle chilli in adobo, or to taste
1 tbs Dutch cocoa powder
1 bunch coriander, roots trimmed and reserved for another use
1.5L (6 cups) chicken or vegetable stock
2 x 400g cans black beans, drained, rinsed
400g can kidney beans, drained, rinsed
1 sweet potato, finely chopped
Juice of 3 limes, or to taste, plus extra lime halves, to serve
1/2 cup (100g) tri-colour quinoa, rinsed, drained
Sour cream to serve
Pickled jalapenos to serve
Corn chips, to serve

Method

1.

Heat oil in a large saucepan over mediumhigh heat. Add chopped onion and garlic and cook for 5 minutes or until onion is tender. Add cumin and coriander and stir for 30 seconds or until fragrant, then stir in the chipotle chilli and cocoa.
2.

Finely chop coriander stems and add to the pan, reserving leaves. Add stock, beans and sweet potato, season with salt flakes and bring to the boil. Reduce heat to medium and simmer for 15 minutes or until sweet potato is tender.
3.

Meanwhile, place sliced onion rings in a bowl, squeeze half the lime juice over, season with salt flakes (add a pinch of sugar if you like a little sweetness to your pickles) and mix to combine. Set asideto pickle and soften until required.
4.

Add quinoa to soup and simmer, stirring occasionally, for 12 minutes until quinoa is tender. Coarsely chop coriander leaves, reserving a few sprigs to serve. Stir chopped coriander and remaining lime juice into the soup, check seasoning and adjust to taste. Serve with sour cream, quick-pickled onion, jalapenos, corn chips and coriander sprigs, with extra lime halves alongside.

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Recipe Notes

This soup will thicken on standing. Add a little boiling water when reheating to adjust texture. Store in the fridge for up to 5 days or freeze for up to 3 months.