Black bean soup

one onion
one carrot
one celery stalk
half thumb of ginger
three garlic cloves
cumin
cocoa
red pepper
smoked paprika
rosemary
oregano
bay leaf
bottle of beer
two tins black beans
marmite
6 shallots
coriander

Chop the vegetables small and sweat in oil. Add spices, herbs, beans, beer and a bit more water. Bring to a simmer, then add garlic after a few minutes. Cook until veg are tender. Meanwhile, peel the shallots and slice them a uniform thinness. Put them into a cold small saucepan and cover with oil, and set the pan over a medium-low heat. Stir periodically for 20 minutes until they start to brown. Remove from heat before they get too dark, strain and dry on paper towel. Sprinkle with salt. When the soup is cooked, add a tablespoon of marmite and blend till smooth. Serve with sour cream, grated cheese, crispy shallots and coriander.