Ready in 1 Hour | Serves 4-6


2 tbsp Organic Olive Oil, Extra Virgin Cold-Pressed

1 small red onion, diced

3 garlic cloves, finely grated or minced

2 tsp Organic Cayenne Pepper

1 teaspoon ground cumin

2 cans Organic Tomatoes, Chopped

3 carrots, roughly chopped


4 cups vegetable broth

2 cans Organic Black Beans , semi drained and rinsed

500g whole kernel corn, frozen


Organic Sriracha Chilli Sauce


Avocado (optional)

Yoghurt (optional)


Heat a large pot over medium heat, then add your oil and garlic. Fry off gently until fragrant. Next add your spices, and increase the heat to a low boil. Add in the chopped tomatoes, carrots and vegetable broth. Stir to combine.

Increase heat to a low boil and add in the black beans and corn. Reduce heat to a simmer, cover and cook for 20 or so minutes. The longer you leave it the less liquid the soup is. If you leave it to thicken up, you could serve this over rice too. Serve up and enjoy straight away or use as part of your weekly meal prep.

Store leftovers in an airtight container, or single serves for meal prep. This soup keeps in the fridge for 4-5 days – so perfect for take to work lunches or instant heat and eat meals after a long day!










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