I am feeling a bit under the weather today, so this toasty, smoky and very filling Black Bean and Toasted Cumin Soup is perfect on my sore throat. This soup is really flavourful, full of protein, and is also one of the all-time easiest soups to make. You can choose to make the unfancy version with cumin powder and no garnish, or you can fancy your soup up with all the fixins’. Either way, this recipe is a delicious and nutritious way to whip something up last minute.
5 tbsp olive oil
4 cloves of garlic, chopped
1 medium onion, chopped
2 cans (425g) black beans, drained and rinsed
2 tbps toasted cumin seeds, ground
1 carton (900ml) of no salt added vegetable stock
1/4 cup plain Greek Yogurt (optional)
salt and pepper to taste
Heat 1 tbsp olive oil in a deep pot over medium heat. Add garlic to oil, and let cook 30 seconds. Add the onion, and cook until translucent, about 3 minutes. Add the black beans, cumin, and some salt and pepper to taste, and continue cooking, 3 minutes. Add the vegetable stock and bring to a boil, stirring occasionally. Reduce heat to medium-low, cover, and let simmer for 20 minutes. Puree the soup using a hand blender until smooth.
Transfer soup to bowls, garnish and serve.
1 spoonful of plain Greek Yogurt or sour cream
1 sprig fresh cilantro
Drizzle of cilantro oil (zing 4 tbsp olive oil and few springs of cilantro with hand blender in wide mouth mason jar)
Soup will keep, sealed in an airtight container and refrigerated, for one week.