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Saturday, October 5, 2013

Smoky Sweet Potato, Black Bean and Roasted Corn soup

Made this last week and I loved it so much I had to make it again! Great for the chilly fall weather. 

Smoky Sweet Potato, Black Bean and Roasted Corn soup
    
    Ingredients:
  • 1 yellow onion, finely chopped
  • 2 cups of baked, peeled, chopped sweet potatoes
  • 3 cloves garlic, minced
  • 2 cups frozen roasted corn
  • 2 cups black beans (rinse first if using canned beans)
  • 4 cups low sodium vegetable stock
  • 2 tsp. cumin powder
  • 1 tsp. thyme (dried)
  • 1 tsp. smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp. chili powder (I used Chile Molida)
  • 1/2 tsp. chipotle powder
  • 1 tsp. ground Himalayan salt
  • 1/4 tsp fresh ground pepper
  • Lacinato kale (chiffonade style, add at end or just into bowl before serving)
  • Cilantro (chopped), added as garnish (as little or as much as you want!)
  • Cashew sour cream (recipe below)
  • Avocado (optional)
   Preparation:
  1. Add onion to a large soup pot and cook over medium heat until it begins to become translucent (about 3-5 minutes). Add minced garlic and cook another 3 minutes until softened.
  2. Stir in frozen roasted corn and let cook another 3 minutes.
  3. Add the black beans (make sure they are rinsed well if using canned beans)
  4. Add the chopped cooked sweet potatoes. 
  5.  Add vegetable stock and add the following spices: cumin, thyme, smoked paprika, chili powder, chipotle powder) and bring to a boil. Reduce heat let simmer for 10 minutes.
  6. Remove 2-3 cups of the soup and puree in a blender (I used my Vitamix). Add red pepper flakes, salt and pepper to the puree.
  7. Return to the pot and stir.
  8.  Add kale to pot and stir. Alternatively, you can just put some of the kale into each bowl, add the soup on top and then stir. This helps to soften the kale but not overcook it so it retains all its good nutrition! But if you aren’t keen on chewy kale, feel free to add it in towards the end and cook it a bit to soften it.
  9.  Add a dollop of cashew sour cream to the top, along with some chopped cilantro and chopped avocado and serve. Yum! 
    Cashew sour cream:
  • Soak 1 cup of cashews in water for a minimum of 3 hours or overnight.
  • Discard soak water and put cashews in a blender (used my VitaMix)
  • Add juice from 1 lemon
  • Add 1/4 -1/2  cup water (start with 1/4 and add more as needed)
  • Add ground Himalayan sea salt to taste (usually about 1/4 tsp.)