Ingredients – for the soup

• ½ tbsp Olive oil
• 1 red onion, peeled and diced
• 2 tsp cumin seeds, dry-toasted
• 1 tsp dried oregano
• 2 garlic cloves, peeled and chopped
• 2 dried chipotle chillies, soaked in hot water
• 1 tsp chilli flakes
• 1 tbsp tomato purée
• 1 x 400g tin tomatoes
• 1 x 400g tin cooked kidney beans, drained
• 1 tsp honey
• 500ml vegetable stock
• 10g coriander, roughly chopped
• ½ tsp freshly ground black pepper

To top

• 1 ripe avocado, peeled and chopped
• 100g Lancashire cheese crumbled (optional)
• Pico de Gallo – as below for two people
• 2 ripe tomatoes, rinsed and diced
• ½ white onion, finely chopped
• 1.5 tbsp chopped fresh parsley
• 1 tbsp jalapeño pepper, finely chopped
• ½ lime, juiced
• ½  tsp pepper

Method

Pour the soup into warmed serving bowls and sprinkle with all the cheese, avocado and coriander.

Make the Pico de Gallo by adding all ingredients to a bowl and mix well.  Cover and chill in the refrigerator for 30 minutes

Place a considerable heavy-based sauté pan or hob-proof casserole dish over the medium heat and include a dash of organic olive oil. Once hot, fry the onion having a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for the further 2 minutes, or till the seeds become aromatic.

Add the garlic and dried chillies (if using), cook for just two minutes, start being active . the tomato purée. (If using chipotle paste, add it if you add the purée.) Stir on the heat to get a minute or two, adding the tomatoes and kidney beans combined with the sugar. Stir and produce to a simmer, you can add 500ml on the stock. Bring to the boil, slow up the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock when it thickens a lot of.