Where the World Gathers to Celebrate Every Day

Spicy Black Bean Soup with Coconut Avocado “Cream”

Prep:  10 minutes
Cook:  50 minutes
Total Prep:   60 minutes
Servings:  6-8

Ingredients:

Coconut Avocado “Cream”
1 avocado
1 tbsp Virgin Coconut Oil
1 tsp lime juice
Pinch salt and pepper
2 tbsp water
¼ tsp chopped cilantro (optional)

Black Bean Soup:
1 tbsp Liquid Coconut Oil
1 onion, chopped
3 cloves garlic, minced
225g mushrooms, sliced
1 tsp cumin
3 cans (15oz) black beans, drained and rinsed well
1 chipotle, finely chopped with 1 tsp adobo sauce (add more for a spicier soup)
1 tsp Worcestershire sauce
1 14.5oz diced tomatoes
3 cups reduced sodium chicken or vegetable stock
1 tsp lime juice
salt and pepper, to taste

Instructions:

Coconut Avocado “Cream”

Combine all ingredients for the Coconut Avocado “Cream” in a blender and blend until smooth. Transfer to an airtight container and put in the fridge.

Black Bean Soup:

Heat oil on medium heat in a large stockpot.

Add the onion and garlic and cook, occasionally stirring, until the onions are translucent.

Add the mushrooms and continue cooking until the mushrooms have released their liquid and reduced in size, about 6 minutes.

Stir in cumin and continue to cook until fragrant, about 30 seconds.

Add black beans, chipotle, adobo sauce, Worcestershire sauce, tomatoes, and stock. Bring to a simmer. Reduce heat to low, cover and continue cooking for 40 minutes, stirring occasionally.

Add in lime juice, salt, and pepper to taste.

Transfer about half the soup to a blender and puree.

Combine the puree with the remaining soup.

Serve immediately with a generous dollop of Coconut Avocado “Cream.”

INSPIRATION FROM The Coconut Coalition of the Americas.

 

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