Black bean and tortilla soup is a ‘simple and spicy’ recipe, perfect for a rainy day

Heat olive oil in a deep pot over medium heat. Add in the onion, peppers and garlic cloves with a big pinch of salt. Cook for 10 minutes until the vegetables have started to soften, then add in the ground cumin, garlic granules, chilli powder and tomato puree. Cook for 5 minutes, or until the puree has caramelised.

Pour the veg stock into the pot. Add in the chopped tomatoes, cornmeal or polenta, chopped pickled jalapenos and black beans. Add a splash of jalapeno brine and bring it to a simmer.

Cook for 45 minutes, until thickened and reduced. Season, then scatter in the strips of tortillas. Let it rest for 5 minutes before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.