Spiced butter bean soup with feta, avocado and tortilla chips

Method

1. Heat the oil in a large heavy-based saucepan with a lid. Add the onion, along with a pinch of salt, then put the lid on the pan and let the onion soften over a low heat for about 7 minutes. Add the fennel and, when that has softened, add the garlic. Turn the heat up to medium to high and add the spices, stirring them while they toast for a minute or so. Add the beans and vegetable juice, give everything a good stir, then put the lid back on and leave to simmer for 10 minutes.
2. Put the grill on a low setting. Spread out half of the tortilla chips on a large baking tray and pop under the grill until they are hot. Drop the rest of the tortillas into the pan of beans and leave them to disintegrate and thicken the soup.
3. Meanwhile, mix together the feta, olives, avocado, coriander and lime zest.
4. Taste the soup for seasoning and add the lime juice. To serve, spoon into warm bowls and top with the feta mixture and the toasty tortilla chips.