Cocoa-spiced Sweetcorn and Black Bean Soup
By OcadoLife
Published on 11 August 2025
For his Cocoa-spiced Sweetcorn and Black Bean Soup, chef, food writer and MasterChef runner-up Omar Foster was inspired by a traditional Mexican sauce, mole. He uses a tempered spice paste to flavour the dish: “Tempering just means heating whole spices in hot oil or ghee to release their essential oils. It’s a powerful way to build depth and aroma, and will make your kitchen smell incredible! Cocoa powder adds a rich note to the tempered paste here.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
1 hr 5 minsTotal time
4Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 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
Step 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.