Bean soup with sweetcorn and avocado

1 tbsp vegetable oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 green chilli, finely chopped

¼ - ½ tsp ground cumin

600 ml vegetable stock

200 ml cup tomato passata

400 g ripe tomatoes, seeds removed, finely chopped

1 tbsp tomato puree

1 pinch sugar

410 g canned mixed beans, rinsed and drained

325 g canned sweetcorn, drained

1 lime, juice

salt

freshly ground pepper

To garnish:

soured cream

1 - 2 ripe avocados, sliced

1 green chillil, sliced

lime wedges

red onion

coriander (cilantro)

red pepper flakes

tortilla crisps

Heat the oil in a large pan over a medium heat and gently cook the onion for about 5 minutes, until softened.

Add the garlic, chillies and cumin and stir for 1 minute.

Add the stock, passata, tomatoes, tomato puree, sugar, beans and sweetcorn and bring to a boil. Simmer gently for 10 minutes, then remove from the heat.

Add the lime juice and season to taste with salt and pepper.

Serve in warm bowls garnished with a spoonful of soured cream, avocado slices, chilli rings, lime wedges and chopped red onion. Place a sprig of coriander on top and sprinkle with red pepper flakes. Place tortilla crisps at the side of each bowl.

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Bean soup with sweetcorn and avocado