In a large pot, add a splash of olive oil and sweat the onion and celery over a medium heat, covered for 5 minutes or until starting to soften.
Add the paprika, cumin and sea salt and stir for a few minutes until you smell the spices.
Add the optional tabasco, garlic and carrots and cook for a couple of minutes.
Now add the stock and tomatoes and bring to a slow simmer.
Add the zucchini, capsicum and black beans and simmer for 10 minutes or until the vegetables are just cooked. Taste and adjust the seasoning and spiciness.
Make your guacamole by mashing your avocado and mixing through the yogurt, seasoning and lime juice.
Lastly add the greens and cook until they are just wilted (only a few minutes).