BLACK BEAN AND CHIPOTLE SOUP

INGREDIENTS:

2 tbsp extra-virgin olive oil, plus extra for drizzling; 160g celery (3–4 stalks), diced; 2 garlic cloves, grated; 1 tsp smoked paprika; 2 tsp ground cumin; 1 tsp dried oregano; good pinch of freshly ground black pepper; 400g tin black beans, drained and rinsed; 1 tbsp chipotle paste; 1 vegetable stock cube; 300ml boiling water; sea salt and freshly ground black pepper

To serve: 8 jalapeno slices from a jar; 2 heaped tbsp sour cream or Greek yoghurt (or plant-based alternative); 15g fresh coriander leaves, roughly chopped; handful of blue corn (or other) tortilla chips, crushed; 160g peeled and stoned avocado (1 large or 2 small), mashed; juice of 1 lime

METHOD:

1. Heat the oil in a large saucepan over a medium heat, add the celery and garlic and fry gently for five minutes.

2. Add the paprika, cumin, oregano and black pepper and stir for a minute before tipping in the beans and adding the chipotle paste (other chilli pastes will do if you can’t find chipotle), stock cube and boiling water. Season with salt and pepper and simmer for eight to 10 minutes.

3. Blend the mixture roughly with a stick blender (maintain some whole beans for texture).

4. Serve in bowls with sliced jalapenos, sour cream, coriander, crushed tortilla chips, avocado, lime juice and more black pepper, with a drizzle of extra-virgin olive oil.

■ Recipes from Doctor’s Kitchen 3-2-1 by Dr Rupy Aujla (Harper Thorsons, £16.99) @doctors_ kitchen