Black bean + tahini soup

Black bean + tahini soup

I am slightly addicted to tahini at the moment (guess it must be pregnancy). I’m adding it to cakes, yoghurt, porridge and thought I would try it out in a soup. It makes the soup so creamy and rich without needing to add anything like cream or butter. This recipe really is delicious, nutritious and so quick to make.

You will need…

1 tin of black beans (drained)

1 courgette

1 onion

1 clove of garlic

1 chili

1 tsp olive oil

Stock (about 2 cups but make sure it just covers the veg so you keep the thickness)

3-4 mushrooms

1 heaped tbsp tahini (white if possible)

1 tsp smoked paprika or chipotle 

1/2 lime or lemon juice

1. Roughly chop all the veg. Add the garlic and onion, and fry in the olive oil for a few minutes. Add the rest of the veg, beans, lime juice, spice, tahini and stock and cover. Let simmer for 15 mins or until the courgette is cooked. Blend and serve. I topped mine with kimchi + feta but the soup is great on its own.

Enjoy!