BLACK BEAN SOUP WITH YOGURT

Preparation Method :

• Drain the beans and rinse well. Put in a saucepan with enough water to cover. Bring to the boil and boil rapidly for 15 minutes, then drain and rinse.
• Heat the oil in a large, heavy-based pan. Add the herbs and cook for 30 seconds to flavour the oil. Add the onion and gently fry for 5 minutes until translucent.
• Add the garlic, celery, leek, and carrots. Cover and sweat for 10 minutes.
• Add the beans, stock, peppercorns and coriander seeds. Bring to the boil, then simmer slowly, covered, for 1 hour until the beans are soft, stirring occasionally.
• Puree thoroughly in a food processor and reheat. Season to taste with salt and add the lemon juice.
• Serve in large bowls, swirl in a spoonful of yogurt and sprinkle with chopped fresh coriander.