Wahaca, veganised: Black bean soup

Great transitional piece darling. No, but seriously, I started getting cravings for this hearty, moreish-than-thou soup back in August, and now I know it's going to work wonders right through winter. This is a slightly simplified and adapted version of Thomasina Miers' black bean soup. It's quick, tasty and there never seems to be quite enough of it...

Lots of tomatoes- as you can see from the photo above I was lucky enough to get a mix in the vegetable box, but one large punnet should do the trick. Chop into quarters.
2 garlic cloves, chopped
100ml olive oil
1 onion, diced
1-2 tbsp oregano or marjoram
2 bay leaves
2 chillies
salt and pepper
2 tins of cooked black beans
Juice of 1 lime
800 ml vegetable stock

For the salsa:
Handful of tomatoes, chopped
Handful coriander, chopped
1 red/white onion, diced
1 tbsp olive oil
Juice of 1 lime
1 tbsp red wine vinegar/ sherry vinegar
1 tsp soft brown sugar

Heat the onion and herbs in a large pan for around 5-10 minutes, making sure the onion stays soft, before adding the garlic. Cook for another few minutes, then add the tomatoes and chillies and season. Cook for another 5-10 minutes, then add the beans.

Stir the beans in the oil and herbs, then allow to cook for a few more minutes, before adding the stock and lime juice and allow to simmer for another 5-10 minutes so all the flavours can mix. In this time you can make the tomato salsa by mixing together the tomatoes, onions and the rest of the salsa ingredients, seasoning to taste.

Blend the soup to your preferred consistency (I like to still be able to see a few bits of tomatoes and beans in there!), then pour into bowls or mugs, and top off with the fresh salsa.