Smoky Mexican bean soup

Almond sour cream

• 60 g blanched almonds
• 60 g raw cashews
• 200 g water
• 60 g brown onion
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 - 2 pinches salt

Mexican bean soup

• 180 g brown onion, cut into pieces
• 2 garlic cloves
• 1 tsp olive oil
• 1 tsp ground cumin
• ½ tsp ground coriander
• 20 - 30 g chipotle chillies in adobo sauce (approx. 2 chillies - see Tips)
• 400 g canned chopped tomatoes
• 70 g tomato paste
• 1 tsp Vegetable stock paste (see Tips)
• 250 g water
• 400 g canned kidney beans, rinsed and drained (approx. 250 g after draining)
• 400 g canned mixed beans, rinsed and drained (approx. 250 g after draining)
• 120 g frozen corn kernels
• ½ tbsp dried oregano
• ½ tsp salt
• ½ tsp ground black pepper
• fresh coriander leaves, for garnishing