In a large saucepan, heat the oil, and gently soften the onion, garlic and jalapeno for 5 mins.
Add the beans, stock, tomato puree and bay leaf and bring to the boil.
Lower the heat and simmer for 20 minutes.
Remove the bay leaf and then blend the soup using a wand blender.
Return to the heat and stir in the soya milk.
Remove from the heat and stir in the cilantro.
14oz tin black beans
2 tbsp vegetable oil
1 medium onion, diced
1-2 jalapeno chillies chopped
2 pints vegetable stock
2 cloves garlic, crushed
2 tbsp tomato puree
1 bay leaf
1/2 pint soya milk
4 tbsp chopped cilantro
sea salt and black pepper