Maybe because dried black beans aren’t the number one shopping item for hoarders, I found packs of them still on the shelves. Black soup doesn’t look or sound very appetising but, trust me, this is one of the most delicious soups I’ve tasted in a while. It’s a Mexican-inspired recipe with a spot of Tabasco heat but what really makes it is the fresh salsa topping of lime-infused onion, chilli, coriander, tomato and extra-virgin olive oil. I made enough for my lunch this week and never tired of it – and it’s low carb. Let’s hope I’ll still be able to find black beans after I’ve published this because I think you’ll love it too!

Serves 4

• 250g black beans, soaked overnight in plenty of cold water 
• 3 slices of streaky bacon, finely chopped into lardons
• 1 onion, peeled and sliced
• 2 medium carrots, chopped
• 1 stick of celery, chopped
• 1 large clove of garlic, crushed
• 1 teaspoon of cumin seeds, roasted and finely ground
• 1.2 litres of chicken stock
• 1 teaspoon of Tabasco
• 15g fresh coriander, stalks for the soup, the rest for the salsa
• 2 tablespoons of olive oil
• 1 lime
• 2 tomatoes, chopped into small pieces
• 1 small red onion, peeled and sliced
• 1 green chilli, seeds removed, finely chopped
• 1 dessertspoon of extra-virgin olive oil
• Salt and freshly ground black pepper

To make …

• Heat the oil in a large saucepan, add the bacon and cook for about 5minutes. Add the onion, garlic, celery, carrot and coriander stalks and cook on a gentle heat for another 10 minutes.
• Drain the beans and to the pan with the chicken stock, roasted cumin and tabasco. Bring to a gentle simmer and cook at this low heat for about an hour and a half with the lid on.
• Make the salsa for later. In a medium-sized bowl, add the sliced red onion, the juice of half a lime, the chopped tomato, coriander, extra-virgin olive oil and chilli. Mix thoroughly and set aside. Add a pinch of salt and pepper. The lime should mellow out the raw onion.
• Once the beans are soft and cooked through, whizz with a hand blender until smooth. Season and return to a gentle heat.
• Serve the soup in warm bowls, top with a spoonful of the salsa.

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NB: Always consult an appropriately qualified health professional before adopting a dramatic lifestyle change – we’re all different, what works for one person doesn’t work for everyone.