For this spicy Mexican bean soup, you will need:

1 onion, finely chopped
2 cloves of chopped garlic
1/2 tsp crushed red chilies
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
900ml vegetable stock
300ml tomato juice
1 tsp chili sauce
800g canned red kidney beans (keeping the liquid)
30ml chopped fresh coriander
4 tbsp olive oil
salt and pepper

To garnish:

50g unsalted butter, softened
grated zest and juice of 1/2 lime
1 small avocado, cut into small cubes
12 tortilla chips

(serves 6)

In a small bowl, beat the butter in a small glass bowl with the lime zest and juice, and a little salt and pepper. Pour into a small glass or dish to refrigerate to set into a block.

Heat the oil in a large saucepan and fry the onion, garlic chili and spices and fry gently for 5 minutes. Add the stock, tomato juice, chili sauce and beans with the liquid in the cans. Bring to boil, turn down the heat and simmer for 20 mintues.

When cool enough, transfer to blend in a blender until completely smooth. Add salt and pepper to taste. Return the puree into the pan and warm up gently. Turn off heat. Stir in the coriander. Serve in individual soup dishes with a few slices of the lime butter, two tortillas and some avocado.