Prepare the garnish: wash and thinly slice the spring onions. Cut the chilli in half, remove the seeds and then thinly slice. Squeeze the juice from the lime. Mix together the creme fraiche, spring onions, chilli and lime juice. Season with salt and pepper and chill until ready to serve.
For the soup: peel and dice the onions and the carrots. Wash the celery and finely slice. Peel and finely chop the garlic. Wash the coriander and pick the leaves from the stalks.
Heat a large saucepan and add a drizzle of oil. Add the onion to the pan, cook until soft and then add the garlic, celery and carrots. Cook for 1 minute and then add the bacon, tomatoes and the tomato puree. Cook for 2 min and then add the vegetable stock and half of the borlotti beans. Cook for 3-4 minutes and then transfer to a food processor and blend the soup until smooth. Return to the pan and add the remaining borlotti beans, the tabasco, origano and cumin seeds. Season with salt and pepper. To finish, add the fresh coriander leaves.
Serve the soup with a spoonful of creme fraiche.
«To give a little more heat to this soup, add a fresh red chilli to the soup.»