Black Bean Soup With Hot Roast Pepper Cream.

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

The drizzle of spicy orange colored pepper cream looks spectaular on the black bean soup and tastes just as good!

Ingredients Nutrition


  1. For the cream: preheat the oven to 350°F Brush the peppers with olive oil inside and out and roast for about 30 minutes, or until completely soft. Put the peppers with their cooking juices into a blender with all the other ingredients for the cream. Blend until smooth. Chill until needed.
  2. For the soup: meanwhile, heat the oil and butter in a saucepan over a low-medium heat and add the onion, carrot, celery and garlic. Cook gently for a couple of minutes, then add a generous splash of water and cover with a lid. Sweat the vegetables for about 15 minutes, adding a splash of water when necessary to ensure they don’t burn.
  3. Remove the lid, add the cumin and cook for a minute to release its lovely aroma, then add the broth and beans. Bring to the boil, then turn down to a simmer. Cook for about 15 minutes. Leave to cool, then whizz in a blender until smooth.
  4. Reheat the soup and serve hot with spoonfuls of the cream drizzled on top.

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