Dale Pinnock and Realfit Recipe – Curried Black Bean Soup





  • 1 large red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Olive oil, for sautéing, plusextra for drizzling
  • 1 large potato, diced
  • 400g (14oz) can of blackbeans, drained
  • 400ml (14fl oz) vegetable stock
  • 1 teaspoon medium currypowder
For the garnish (optional)
Chopped red chilli, diced avocado, black pepper, to taste



  1. In a saucepan over a medium heat, sauté the onion and garlic in a little olive oil (or water), along with a good pinch of salt, for about 10 minutes until softened.
  2. Add the potato and black beans and enough vegetable stock to almost cover the ingredients. Simmer for
    15 minutes until the potato has softened.
  3. Transfer the mixture to a blender (or use a stick blender), add the curry powder and blitz until smooth. Serve immediately garnished with a drizzle of olive oil, some chopped red chilli and black pepper, if using.