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Spiced Black Bean & Kale Soup

15 Minute Spiced Black Bean & Kale Soup. So easy and quick to make, packed with protein and filling!

Serves: 4 Time: 15 minutes



  • 2 tablespoon olive oil

  • 2 garlic cloves, crushed

  • Small bunch coriander stalks finely chopped, leaves picked

  • Zest 1 lime, then cut into wedges

  • 2 teaspoon ground cumin

  • 1 teaspoon chilli flakes

  • 400g can chopped tomatoes

  • 400g can black beans, rinsed and drained

  • 600ml stock

  • 175g kale, thick stalks removed, leaves shredded

  • 50g feta, crumbled, to serve

  • Flour & corn tortillas, toasted, to serve


  1. Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then throw in the tomatoes, beans and stock.

  2. Bring to the boil, then crush the beans against the bottom of the pan a few times using a masher or fork. This will thicken the soup a little.

  3. Stir the kale into the soup, simmer for 5 mins or until tender. Season to taste with salt, pepper and juice from half the lime, then serve in bowls, scattered with the feta and a few coriander leaves and dunk in your toasted tortillas.


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