This Snazzy Black Bean Soup is the perfect answer to the chilly November weather...
As the temps drop it is healthy to help your body maintain balance by heating it from the inside out with warm foods.
Black beans are not only full of clean protein, they are also high in fibre, iron and disease fighting antioxidants! Talk about one awesome, healthy ingredient!
This delicious, simple soup is full of plant based protein, hearty with veggies and a splash of spice. Make it creamy by topping it with heart healthy avocado and dairy free Cashew Sour Cream.
This soup is full of plant based protein, iron, fibre and antioxidants. It makes for a filling meal.
I like to make a double batch and freeze it in single serving containers for an easy to go lunch or busy night dinner.
Get creative with your toppings - you could also choose a splash of lime juice, hemp seeds or chopped green onion - the options are endless.
In a large soup pot, sauté the onion and garlic in olive oil on medium heat for 5 - 7 minutes until onion is tender.
Add in the celery and carrots and season with cumin, chilli powder, fresh ground sea salt and pepper. Stir and cook for an additional 5 minutes. Add vegetable broth, bring to a boil and then turn down to a simmer.
While the broth and vegetables are cooking, add the beans and diced tomatoes (with their juices) in a high speed blender or food processor and blend until smooth.
Add the blended tomato bean mixture to the soup and bring to a boil again then turn down to a simmer for 20 minutes.
Serve with fresh chopped cilantro, avocado and Cashew Sour Cream.