DOCTOR'S ORDERS

Dr Rupy Au j la prescribes these hea l thy bu t s imple fee l -good rec ipes packed wi th th ree por t ions o f veg

BLACK BEAN AND CHIPOTLE SOUP

PREPARATION TIME 15 minutes

COOKING TIME 15 minutes

INGREDIENTS 2 tbsp extra virgin olive oil, plus extra for drizzling

160g celery (3-4 stalks), diced

2 garlic cloves, grated

1 tsp smoked paprika

2 tsp ground cumin

1 tsp dried oregano Good pinch of freshly ground black pepper

400g tin black beans, drained and rinsed

1 tbsp chipotle paste

1 vegetable stock cube 300ml boiling water

Sea salt and freshly ground black pepper

TO SERVE

8 jalapeño slices from a jar

2 heaped tbsp sour cream or Greek yoghurt (or plant-based alternative)

15g fresh coriander leaves, roughly chopped

Handful of blue corn (or other) tortilla chips, crushed

160g peeled and stoned avocado (1 large or 2 small), mashed

Juice of 1 lime