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!