Black Bean Soup

Heat your oil in a large pan and add the onion, carrot, celery, and green chili. Saute for 5-6 minutes, stirring occasionally, until the vegetables have begun to soften.
2 tbsp oil, 1 white onion, 1 medium carrot, 1 large celery stick
Add the garlic, green chili, seasonings, and chipotle paste and cook for another minute, stirring the ingredients into the vegetable mixture.
2 garlic cloves, 1 green chili, 1 tbsp chipotle paste, 1 tsp oregano, 1 tsp smoked paprika
Tip in your black beans and vegetable stock, then add your bay leaf and season with salt and pepper.
1200 g tinned black beans, 600 ml vegetable stock, 1 bay leaf, Salt and pepper to taste
Leave the soup to simmer for 25 minutes, then add your chopped cilantro stems and the lime juice and simmer for another 5 minutes.
1 large handful, ½ lime
Use a stick blender to blend about ⅓ - ½ of the pot until you get your desired creamy texture with chunks of vegetable and black beans still in the pot.
Allow the pot to simmer for another 5 minutes - taste and adjust any seasonings according to your preferences.
Chop the cilantro leaves and top your finished black bean soup with the cilantro, and, optionally, a spoonful of sour cream, avocado, and pickled red onions.