Mexican Black Bean Soup
cooked black beans
(preferably soaked and home-cooked)
(vegetable stock for vegan/vegetarian)
Heat a large pot over medium heat.
Peel and finely chop onion, peel and crush garlic.
Once pot is hot, add a dollop of olive oil, then add onion and garlic and fry until translucent.
Add 3 cups of black beans with its cooking liquid and all.
Add 4 cups of broth.
Add salt and pepper and bring to the boil. Once boiling, reduce heat to low, cover and let simmer for about 15 minutes
In the meantime, heat a small pan over medium heat.
Put about 1/8 tsp of oil on a tortilla and spread it with your hands, then turn and do the same thing. You can also use a brush and brush on the oil on both sides.
Cut tortilla into fine stripes.
Once pan is hot, add tortilla strips in batches and toast until crisp. Set aside.
Add corn kernels to same pan and toast until starting to turn black. Set aside.
Now blend the beans and broth with an immersion blender or pour it in batches into a stand mixer to blend into a creamy soup.
Pour soup into bowls, add a 1/4 cup corn kernels to each bowl, top with toasted tortilla strips and sprinkle with coriander.