Black Bean & Apricot Soup

Ingredients

For 4 servings

• 150 g fresh apricots, pitted and diced
• 100 g dried apricots, sliced
• 400 g black beans, soaked overnight
• 1 piece large red onion, chopped
• 3 piece garlic cloves, minced
• 960 g vegetable broth
• 38 g cilantro, chopped
• 50 g Brazil nuts, crushed
• 3 g ground cumin
• 2 g red pepper flakes
• Salt, to taste
• 28 g olive oil

Method

1. 1

   Warm the olive oil in a large pot over medium heat and soften the onion and garlic.

2. 2

   Stir in the cumin, red pepper flakes and a pinch of salt and cook for 1 minute to release their aroma.

3. 3

   Add the soaked black beans, dried apricots and vegetable broth and bring to the boil.

4. 4

   Lower the heat and simmer gently for about 45 minutes, until the beans are tender.

5. 5

   Blend half the soup with a stick blender for a creamy body, leaving the rest with texture.

6. 6

   Stir in the fresh apricots and simmer for a further 5 minutes.

7. 7

   Taste and adjust the seasoning, then serve topped with cilantro and crushed Brazil nuts.