Soups & creams
Black bean cream soup
Creamy black bean soup with a touch of cumin, comforting and nutritious.
VegetarianGluten-free
Ingredients
- 400 g cooked black beans with their broth
- 1 medium onion
- 2 cloves of garlic
- 1 red bell pepper
- 500 ml vegetable broth
- 1/2 teaspoon ground cumin
- 2 tablespoons oil
- Salt and pepper to taste
- Sour cream and cilantro to serve
- 1 chopped hard-boiled egg, optional
Step-by-step
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- Place the onion, garlic and bell pepper in the mixing bowl and chop 4 sec/speed 4.
- Add the oil and saute 7 min/120C/spoon speed.
- Add the beans with their broth, the vegetable broth and the cumin.
- Cook 12 min/100C/speed 1.
- Blend 1 min/progressive speed 5-9 until you get a fine cream.
- Adjust the salt and pepper and reheat again 3 min/90C/speed 2 if needed.
- Serve with a drizzle of sour cream, chopped cilantro and hard-boiled egg on top.
Tips
- If it is too thick, add more broth and blend again.
- A splash of lime juice when serving enhances the flavor.
- For a vegan version omit the cream and use diced avocado.
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