Mexican Black Bean Soup

Heat the oil in a large saucepan and fry the onion over a medium heat for 6 minutes until softened.

Add the garlic, cumin, smoked paprika, and chipotle and cook for 1 minute until fragrant.

Tip in the black beans, chopped tomatoes, and stock, then bring to the boil.

Reduce the heat and simmer for 15 minutes, stirring occasionally.

Use a stick blender to roughly blend half the soup — you want a thick, textured consistency — then squeeze in the lime juice and season.

Ladle into bowls and serve with soured cream and fresh coriander.