The smoky flavours of this soup pair perfectly with the black beans and sweetcorn in the recipe, and the miso adds umami notes that bring it all together. This is a budget recipe that serves 4, and it takes under 15 minutes to make
1 red onion, chopped
5 cloves garlic, minced
1l vegetable broth
2 x 200g cans or 4 cups cooked black beans, drained and rinsed
3 tsp smoked paprika, or 2 tsp smoked paprika and 1/2 tsp liquid smoke
1 tsp ground coriander
1 tsp cumin
2 tbsp tomato purée
pinch cayenne pepper
200g frozen sweetcorn
1 tbsp yellow miso
Optional toppings: more sweetcorn, thawed; bell pepper; avocado; squeeze lime juice, etc.
1. Sauté the onion over a medium heat for 3 minutes, until softened and lightly browned. Add the garlic for another 30 seconds.
2. Deglaze the pan with 1/4 cup of the vegetable broth. Add the rest of the broth, the beans, the paprika (and liquid smoke, if using), coriander, cumin, tomato purée, cayenne pepper.
3. Bring to the boil, cover with a lid, lower the heat, and simmer for 5 minutes. Add the sweetcorn and continue for two minutes more.
4. If desired, transfer half of the soup to a blender with the miso and blend to smooth. Transfer back to the rest of the soup and reheat. Do not allow to boil. If not blending, remove from the heat, add the miso and mix well.
5. Serve, if desired, with a squeeze of lime, chopped bell pepper, sweetcorn, and avocado.