Basically, this is soup walks a very fine line between thick soup and warm bean dip, but I dig it, so you might, too. You don’t have to make the flatbread to go with it, but I highly recommend it.
Black Bean Soup With Sage Avocado Cream [Vegan]
Calories
386
Serves
3-4
Ingredients
For the Soup:
- 1 tablespoon coconut oil
- 2 cups diced sweet potato
- 1 3/4 cups cooked black beans with cooking liquid (or 1 can black beans)
- Salt/pepper to taste
- 1/2 teaspoon chili flakes
- Scant 1/2 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- 1 vegan vegetable bouillon cube
- Water as needed
- Sage avocado cream, microgreens, & millet flatbread to serve
For the Avocado Cream:
- 1 ripe avocado
- 1 teaspoon minced fresh sage
- 1 1/2 teaspoon fresh lemon juice
- 1 tablespoon coconut milk (or other plant milk)
- Salt, to taste
For the Millet Flatbread:
- 6 tablespoons whole (uncooked) millet
- 2 tablespoons coarse cornmeal
- 2 tablespoons hemp seeds
- 2 tablespoons chia seeds or flaxmeal
- 1/2 teaspoon toasted whole cumin seeds
- Salt, to taste
- 1 1/4 cups boiling water
- Coconut oil for cooking
Preparation
For the Soup:
- Add the coconut oil to a pot then set it over medium heat. Once the coconut oil melts, add the sweet potato and a good pinch of salt and pepper.
- Cook the sweet potatoes, stirring occasionally, until they have softened and are beginning to turn golden along the edges.
- Add the black beans and their cooking liquid to the pot along with the chili flakes, garlic, paprika, and the bouillon cube.
- Add just enough water to cover all of the contents in the pot, then allow the soup to come to a simmer. Simmer the soup for 5 minutes to allow the flavors to marry and the beans to warm through.
- Using either an upright blender or an immersion blender, blend the soup until smooth. You can keep it thick, or thin it out a bit with more water.
- Taste the soup and add more salt or pepper if needed. Serve topped with the sage avocado cream, microgreens, and a side of millet flatbread.
For the Avocado Cream:
- Add the flesh of the avocado to a bowl along with the other ingredients. Mash it really well (or use a blender) until it is smooth and creamy. If it seems too thick, add a splash more coconut milk.
For the Millet Flatbread:
- Add the millet, cornmeal, hemp, chia, cumin seeds, and a good pinch of salt to a blender. Cover the dry ingredients with the boiling water then allow the mixture to soak for 5 to 10 minutes.
- While the mixture is soaking, heat a dab of coconut oil in a skillet over medium heat. Blend the contents in the blender until smooth. It will look like a thinner pancake batter.
- Pour a quarter of the batter onto your preheated pan. Cook the flatbread for 2 to 3 minutes on each side or until golden brown.
- Continue with the remaining batter. Makes 4 flatbreads.
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Avocado
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Beans - Black
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Potato Recipes
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Sweet Potato
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Nutritional Information
Per Serving: Calories: 386 | Carbs: 48 g | Fat: 17 g | Protein: 14 g | Sodium: 211 mg | Sugar: 3 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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