Black Bean and Spinach Soup

Beans and lentils are my go to ingredients when I don’t have a clear plan on what I want to make. They’re extremely versatile and can be paired with basically anything you can find in the fridge. This is a quick, healthy and easy recipe that’s also vegan, so if you’re not sure what to feed your vegan friends the next time they come over for dinner try this. Serves 2–3 people.

Ingredients

Olive oil 3 Spring onions/scallions 2 Onions 6 cloves of garlic 1 can of black beans Bag of spinach or equivalent frozen Cumin Cayenne Pepper Thyme 1 small bunch fresh Coriander Two stock cubes

Dice the onions, garlic and spring onions and fry them lightly in the olive oil. Then fill the pan halfway with water and add the can of beans, the stock cubes and a teaspoon full each of the spices. Set it to simmer and slice the coriander, stems included. When the beans have softened and the liquid has thickened take the pot off the heat and add in the spinach and coriander, stir to make sure it’s thoroughly mixed together and then let it sit to allow them to cook in the residual heat.