Melt the coconut oil in a large saucepan and add the onion, garlic, celery, carrots and red pepper and cook for 5 minutes until softened. Increase the heat to high, add all the spices and cook for 2 minutes stirring constantly to make sure they don’t catch on the base of the pan. Turn the heat down to medium, add the tomato puree and cook for another 2 minutes, stirring constantly. Pour in the tin of tomatoes along with half a tin of water then bring to the boil and simmer for 5 minutes until the mixture thickens a little. Now add the chicken stock, sweetcorn, black beans, turkey, bay leaves and coriander stalks. Bring back to the boil and simmer for 20 minutes. While the soup is simmering you can chop your selection of garnishes.
