Black Bean Soup and Chilli Cornbread

0:30 m

This black bean soup served with freshly made cornbread is an absolute winner. A little spicy, super zingy and 100% delicious. Give it a try and see for yourself!

Start cooking ➞




For the soup

<item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tsp smoked paprika<item-todo-done><item-todo-done>5 coriander stalks<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>½ tsp chilli flakes<item-todo-done><item-todo-done>1 x 400g can of black beans<item-todo-done><item-todo-done>80g frozen sweetcorn<item-todo-done><item-todo-done>½ vegetable stock cube<item-todo-done><item-todo-done>1 x 400g can x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done> tsp salt to taste<item-todo-done><item-todo-done>450ml water<item-todo-done>

For the cornbread

<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp baking powder<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp chipotle chilli flakes<item-todo-done><item-todo-done>1 ½ tbsp plant-based butter - for greasing<item-todo-done><item-todo-done>100g cornflour (or polenta)<item-todo-done><item-todo-done>200ml plant-based milk<item-todo-done><item-todo-done>140g frozen sweetcorn<item-todo-done><item-todo-done>150g plain flour<item-todo-done>

To serve

<item-todo-done>4 tbsp plant-based yoghurt<item-todo-done><item-todo-done>½ lime<item-todo-done>

Before you start

Preheat the oven to 200°C l 20–23cm skillet or heavy-based ovenproof frying pan l Cooling rack l Large saucepan

Make the cornbread dough

  • Measure the dry ingredients into a bowl and mix to combine
  • Measure the milk, vegetable oil and maple syrup into a separate bowl
  • Add the sweetcorn and chipotle flakes
  • Pour the wet mixture into the dry ingredients and stir everything together to form a dough

Cook the cornbread

  • Place the skillet or frying pan over a medium heat
  • Melt the dairy-free butter in the hot pan, moving it around to coat the sides
  • When the butter starts to bubble, pour in the batter
  • Transfer the pan to the hot oven for 25 minutes
  • Take the pan out of the oven (the handle will be hot!)
  • Carefully remove the cornbread and leave it to cool on a rack

Meanwhile, make the soup

  • Trim and finely chop the spring onions
  • Put the chopped green tops to one side
  • Pick the coriander leaves and finely chop the stems
  • Place the saucepan over a medium heat
  • Pour in the oil
  • Add the white spring onion and coriander stems and cook for a few minutes
  • When they are starting to soften, add the spices and stir for 1 minute
  • Add the black beans with their water, the sweetcorn, chopped tomatoes, stock cube and water
  • Taste and season
  • Bring to a gentle simmer and cook for 10–15 minutes, until thickened


  • Pour the soup into bowls and garnish with the green spring onion tops, a spoonful of dairy-free yoghurt, the coriander leaves and a squeeze of lime

Cost per portion


CO2e per portion

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