Sao Paulo Black Bean Soup
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Ingredients
- 1 cup of dry black beans, soaked overnight
- 4 bay leaves
- 3 inch piece of wakame
- 4 cups of water for simmering
- 1 small cauliflower, cut into bite size pieces
- 1 tablespoon extra-virgin olive oil
- 1 large onion, sliced
- 3 cloves of garlic, minced
- 2 teaspoons cumin seeds
- 2 inch piece of ginger, grated
- Bunch of cilantro, chopped
- 1 teaspoon nutritional yeast
- 1 teaspoon chopped parsley
- Celtic Sea Salt
- Black pepper
Instructions
- Boil and simmer black beans with bay leaves, 4 cups of water and wakame for about an hour until black beans are soft. Saute the onions, cumin seeds, garlic, parsley, in olive oil. Add them to the cooked beans. Simmer soup until the cauliflower is soft or about 20 minutes. Squeeze the grated ginger juice into the pot. Puree half of the soup in a blender or food processor with the cilantro. Return pureed soup to the rest of the soup. Mix well. Season to taste with salsa, salt and pepper.
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