Mexican Mole soup

This delicious warming soup, uses Mexican mole spices, MIA Chocolate and black beans to make something hearty and luxurious, as well as being vegetarian and vegan. We love it served with avocado toast!

Cooking time: 20 minutes
Difficulty level: Simple
Serves: 2 people


15g butter or coconut oil

1 onion, diced

2 cloves garlic, chopped

1 tsp paprika

1 tsp ground cumin

30g MIA dark chocolate

1-2 dried chipotle chillies, rehydrated in boiling water

230g cooked black beans

300ml vegetable stock

Salt and pepper


  1. Melt the butter in a medium saucepan over a medium high heat, add the diced onion and allow to soften and slightly caramelise.
  2. Add the garlic and spices, stirring for around a minute. Stir in the chocolate and tomato with the chipotle chillies, pour in the stock and leave to simmer for around 15-20 minutes.
  3. Blend the soup to the desired consistency, season to taste and garnish with the chopped chillies, crumbled feta or peanuts and coriander. Serve with avocado toast!

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