Black Bean + Butternut Soup

Ingredients

    • 1 Tbsp. raw/organic extra virgin olive oil
    • 1 medium organic yellow onion, chopped
    • 3 organic cloves garlic, chopped
    • ½ a small head of cabbage, chopped (heaping 2 cups)
    • 3 cups cubed organic butternut squash (sweet potato would be good too)
    • 3 cups organic/GF low sodium vegetable broth
    • 1 tsp. organic cumin
    • 1 tsp. organic/GF cocoa powder
    • pinch of organic/GF chipotle powder or cayenne pepper
    • 2 cups organic/GF cooked, black beans (about one can, rinsed and drained)

  • Organic Himalayan sea salt to taste
  • Organic avocado, for garnish
  • Organic cilantro, for garnish
  • Tortilla crisps
    • 3 GF/organic corn tortillas
    • scant 1 tsp. raw/organic extra virgin olive oil
    • ½ tsp. Himalayan sea salt

 

Instructions

  • In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and sauté until just beginning to brown, about 6-8 minutes. Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.
  • Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend. Salt to taste. At this point, I did a few pulses with my immersion blender through the soup, because I wanted to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could alternatively, run just a bit of the soup through a blender or food processor, and add it back in to the pot.
  • Take the cabbage and gently sautéed for a few minutes so it is soft, but still has a crunch to it.
  • For the tortilla crispies, preheat the oven to 375'. Stack them and slice into thin matchsticks. Spread on a baking sheet, drizzle with the oil, sprinkle the salt and toss gently to coat.
  • Spread them in a single layer on the baking sheet and bake for about 10-15 minutes until they are light brown and crispy, giving the pan a shake halfway through.
  • Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies!