In spring, a cook’s fancy naturally turns to the beginnings of fresh produce . . . but even as the buds are bursting into bloom and shoots are emerging from the earth, some cloudy, drizzly, and even chilly days still happen from time to time. On such days, a creamy, hearty soup is just the thing.
This is a pantry staple-centered recipe at the core; the only fresh stuff youÂ need is cilantro and an onion (while I prefer fresh garlic, you could use powdered here and do just fine). A natural for Meatless Monday!
2 tablespoons peanut or olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon coriander
1 tablespoon (more or less, as desired) chili paste – I like sambal oelek for this; sriracha is fine too
1 teaspoon salt
1 cup cilantro, roughly chopped
2 15 ounce cans black beans, drained and rinsed
1 15 ounce can light coconut milk
2 cups vegetable broth
1 tablespoon nut butter of your choice (I used sunbutter)
1 tablespoon rice vinegar
Heat oil in a large saucepan over medium heat. Add onion and saute for 4-5 minutes, then add cumin, coriander, chili paste, salt, and cilantro and cook for another 5 minutes, stirring frequently. Add half the black beans, coconut milk and broth and bring to a boil, then lower heat and simmer for 10 minutes. Transfer to a food processor, blender, or use an immersion blender, add the nut butter, and puree until smooth. Return to pot. Taste and adjust seasoning, then add vinegar and reserved black beans.
Other black bean soups for chilly spring days:
Stormy Black Bean Soup from Fat Free Vegan Kitchen
Black Bean Pumpkin Soup from Smitten Kitchen
Cuban Black Bean Soup from the Kitchn
Black Bean & Rice Soup with Lime & Cilantro from Kalyn’s Kitchen
Cajun Black Bean Soup from Chili Cheese Fries
— posted by Anne