Cocoa-spiced Sweetcorn and Black Bean Soup

Ingredients

• 2 corn-on-the-cob

• 5 tbsp olive oil, plus 50ml for the cashews (optional)

• 1 tbsp smoked paprika

• 75g raisins

• 2 tbsp cumin seeds

• 1 tsp cloves

• 1 tsp black peppercorns

• 1 cinnamon stick

• 1 onion, thinly sliced

• 5 garlic cloves, grated

• 2 tbsp cocoa powder

• 1 tbsp dried thyme

• 1 tbsp tomato purée

• 1.5 litres vegetable stock (gluten free, if required)

• 1 (400g) tin black beans, drained

• 1 sweetheart cabbage, sliced

• 100g cashews (optional)

• 1 lime, juiced

• 1 handful coriander leaves

• 1 jalapeño, thinly sliced (optional)

4 servings

Calories~725 kcal

Protein~19 g

Carbs~73 g

Fat~43 g

Fiber~18 g

Sugar~25 g

Total recipe

Calories~2,900 kcal

Protein~75 g

Carbs~290 g

Fat~170 g

Fiber~70 g

Sugar~100 g

Method

• Step 1

  Preheat the oven to 220°C/200°C fan/gas 7. Line a baking tray with baking paper. Brush the cobs with 1 tbsp oil. Sprinkle with the paprika; roast for 25 mins and cool.

• Step 2

  Meanwhile, for the temper, heat 2 tbsp oil in a pan over high heat, add the raisins, cumin, cloves, peppercorns and cinnamon; cook for 5 mins, swirling the pan; allow to cool. Blitz in a high-speed blender with 2 tbsp water to a paste. Set aside 1 tbsp for the cashews (if making).

• Step 3

  Heat 2 tbsp oil in a pan over medium heat. Add the onion and cook for 5-10 mins. Add the garlic for 2 mins. Stir in the spice paste, cocoa powder and thyme; cook for 1 min. Add the tomato purée and stock; stir. Simmer for 15 mins.

• Step 4

  Shave the kernels off the corn with a knife; add to the soup with the black beans. Cook for 5 mins, add the cabbage; cook for 5 mins more.

• Step 5

  For the cashews (if making), heat 50ml oil in a frying pan; stir in the reserved 1 tbsp spice paste. Add the cashews and fry for 3-4 mins; cool.

• Step 6

  Squeeze in the lime juice; divide between bowls. Top with coriander, and jalapeño and cashews, if liked.