Ingredients
20 total- 2 corn-on-the-cob
- 5 tbsp olive oil, plus 50ml for the cashews (optional)
- 1 tbsp smoked paprika
- 75g raisins
- 2 tbsp cumin seeds
- 1 tsp cloves
- 1 tsp black peppercorns
- 1 cinnamon stick
- 1 onion, thinly sliced
- 5 garlic cloves, grated
- 2 tbsp cocoa powder
- 1 tbsp dried thyme
- 1 tbsp tomato purée
- 1.5 litres vegetable stock (gluten free, if required)
- 1 (400g) tin black beans, drained
- 1 sweetheart cabbage, sliced
- 100g cashews (optional)
- 1 lime, juiced
- 1 handful coriander leaves
- 1 jalapeño, thinly sliced (optional)
Method
6 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Line a baking tray with baking paper. Brush the cobs with 1 tbsp oil. Sprinkle with the paprika; roast for 25 mins and cool.
Step 2
Meanwhile, for the temper, heat 2 tbsp oil in a pan over high heat, add the raisins, cumin, cloves, peppercorns and cinnamon; cook for 5 mins, swirling the pan; allow to cool. Blitz in a high-speed blender with 2 tbsp water to a paste. Set aside 1 tbsp for the cashews (if making).
Step 3
Heat 2 tbsp oil in a pan over medium heat. Add the onion and cook for 5-10 mins. Add the garlic for 2 mins. Stir in the spice paste, cocoa powder and thyme; cook for 1 min. Add the tomato purée and stock; stir. Simmer for 15 mins.
Step 4
Shave the kernels off the corn with a knife; add to the soup with the black beans. Cook for 5 mins, add the cabbage; cook for 5 mins more.
Step 5
For the cashews (if making), heat 50ml oil in a frying pan; stir in the reserved 1 tbsp spice paste. Add the cashews and fry for 3-4 mins; cool.
Step 6
Squeeze in the lime juice; divide between bowls. Top with coriander, and jalapeño and cashews, if liked.