Serves 1
onion 1/2, chopped
garlic clove 1/2, crushed
green peppercorns 1/2, diced (try Epicure available at gourmet stores)
olive oil 1/2 tbsp
cumin powder a pinch
smoked paprika powder a pinch (try Ahumado available at gourmet stores)
chilli flakes a good pinch (try Keya available at gourmet stores)
tomatoes 100g, chopped
vegetable stock 200ml
black or kidney beans 100g, boiled
salt and pepper to taste
Greek yoghurt 25g (try Danone or Himalya Fresh available at gourmet stores)
lime 1/2, zested + a little juice
cheddar 1 tbsp, grated, to serve (optional)
Cook the onion, garlic and green peppercorns in oil until softened. Add the spices and cook for a minute, then add the tomatoes and stock. Cook for 10 minutes then add the beans and simmer for another 10 minutes. Season to taste.
Mix the yoghurt with the lime and top the bowl of soup with a spoonful and some grated cheddar, if you like.