The antioxidants in this dish help promote a glowing, smooth complexion.
1 tbsp extra-virgin olive oil
60g (2 oz) onion, chopped
half a green pepper, seeded and chopped
four cloves of garlic, crushed
6 tbsp parsley, chopped
1.8 litres (3 pints) chicken or vegetable stock
140g (5 oz) dry black beans, rinsed and
soaked overnight, changing the water
1/2 tsp herbes de Provence
1/2 tsp ground cumin
pinch cayenne pepper
In a large soup pot, heat the oil over a medium heat. Add the onion, pepper and garlic.
Sauté for six minutes, stirring.
Add 1 tbsp of the parsley, the stock, beans, herbs and spices. Bring to the boil. Simmer for 55 minutes or until the beans are tender, and crush easily against the side of the pan.
Remove from the heat and let the soup cool until lukewarm.
Pour into the blender and press the pulse pad until the beans begin to break up and give a chunky texture to the soup. Return to the pot and heat through to serve.
Garnish each portion with the remaining parsley.