A fiesta of flavour! All the fire of chilli, sweetness of sweet potato, freshness of zesty lime and coriander and creaminess of black beans together in this hearty soup. Eat as it is or pile in some guacamole, sprinkle of cheese and dollop of sour cream and serve with crunchy nachos.

Serves 3-4

1 tsp coconut oil

1 onion, finely diced

1/2 red chilli finely chopped

1 clove garlic, grated

1 large sweet potato, peeled and chopped into 1/2cm dice

1 tin of black beans, drained

1 tbs tomato puree

1 tsp smoked paprika

1/2 tsp ground coriander

1/2 tsp chilli flakes

900 ml vegetable stock

1 lime, squeezed

25g fresh coriander, chopped keeping the leaves and stalks separate

salt and pepper

Method:

1. Heat the coconut oil in a large saucepan and add the chopped onion. After 1 minute, add the grated garlic and fresh chilli and cook for another few minutes until softened.

2. Add the chilli flakes, smoked paprika, tomato puree and coriander and stir together before adding the sweet potato, black beans, coriander stalks and warm vegetable stock. Season.

3. Simmer until the sweet potato has cooked and then scoop out a large spoonful of the beans and sweet potato with a slotted spoon and keep in a bowl.

4. Blend the remaining soup until smooth and creamy and them add the reserved sweet potato and beans back into the pan with a small handful of coriander leaves.

5. Add more stock to a desired consistency, add a large squeeze of lime juice and check the seasoning.

6. Serve topped with another squeeze of lime and sprinkled with the remaining coriander.