So, it’s ages since we’ve published a recipe, shame on us! But we’ve cooked plenty of delicious things over the last few weeks, and we’re getting the recipes written up for those.
But the most recent thing I cooked is this lovely soup. It’s fairly quick, super easy, and very very tasty.
The tahini gives the broth a lovely deep flavour which works particularly well with the smoked paprika, and all the flavours come together to give an extremely satisfying result.

Black eyed bean soup with tahini and greens
Serves 3 – 4
120 g black eyed beans
1 heaped tbsp. light tahini
2 tbsp finely chopped ginger
1 tbsp smoked paprika
10 cherry tomatoes, quartered
150 g mushrooms, chopped
1.1 litres hot water
180 g mixed greens (I used 30 g frozen spinach and 150 g mixed cabbage from a supermarket pack)
2 tbsp tamari (or a pinch of salt)
black pepper
15 g fresh coriander, chopped
Rinse the beans and add them to a large saucepan along with the tahini, ginger, smoked paprika, tomatoes, mushrooms and water. Bring to a simmer and cook, partially covered, until the beans are just tender. Mine took 30 minutes. Add the greens to the soup and simmer for a further 10 minutes.
Season with tamari and black pepper to taste, and stir through the coriander just before serving.
By E.
Hooray! You’re back! 🙂 Missed you two! 😛 Soup yum yum! Not put these flavours together myself but if you guys love it I’m sure it’s great! Hope it’s not too cold up where you are – we had a few snow flurries this morning! Looking forward to more recipes! 🙂 xxx
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Hiya! Missed you too! It was a good soup. No snow yet, we tend not to on the coast, but we have an abundance of freezing cold winds instead..! xxx
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Ooo I think I’d rather have snow! Not that we really had too much of either (we do seem to be in a bubble here!) xxx
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