Svart bönssoppa med grov raita

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1. 1
   Toast the cumin seeds briefly in a large saucepan over a medium heat. Spoon in the paprika and coriander, then tip in  2½ cans of beans along with their liquid, the tomatoes, tomato purée, bouillon, garlic and 500ml water. Cover and leave to simmer for 15 mins.
2. 2
   Meanwhile, stir the ingredients for the raita together in a bowl.
3. 3
   Blitz the cooked beans using a hand blender until completely smooth, then stir in the remaining beans and return to the boil. Serve half and top with half the raita, a chopped avocado and some extra coriander. Leave the remaining soup to cool, then chill for another day. Will keep chilled for four days; the raita will keep for two days. Reheat the soup in a pan over a low-medium heat until piping hot.