Name: Black bean soup with poached egg
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 4 large British Lion eggs; 1 onion, finely chopped; 2 carrots, peeled and finely chopped; 2 celery sticks, finely chopped; 3 cloves of garlic, crushed; 1 x 400g tin chopped tomatoes; 2 x 400g tins black beans; 400ml vegetable stock; a handful of parsley, roughly chopped; crusty bread, to serve

Serves: 4
Prep: 15 mins
Cook: 45 mins

This soup is filling, warming and comforting. It’s super easy to make and relies mostly on store-cupboard ingredients.

Ingredients

Calories: 266kcal
Carbs: 33.3g
Protein: 20.1g
Fat: 6.9g
Saturates: 1.8g
Salt: 1.1g

4 large British Lion eggs
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
3 cloves of garlic, crushed
1 x 400g tin chopped tomatoes
2 x 400g tins black beans
400ml vegetable stock
a handful of parsley, roughly chopped
crusty bread, to serve

Method

1. Heat a large, heavy-based saucepan over medium heat and add the onion, carrot and celery. Cook for 10 minutes, until starting to soften, then add the garlic and cook for a further 2 minutes.

2. Add the chopped tomatoes, black beans and vegetable stock and simmer for 20 minutes, until slightly thickened. Season to taste.

3. Crack the eggs into a small bowl, one at a time, then lower into the soup. Poach for 5 minutes. Season the eggs and scatter over the parsley before serving with crusty bread.