Black Bean & Butternut Soup
 Serves |  Total Time |
|---|---|
| 6 | 45 minutes |
Ingredients
1 Tbsp olive oil
1 yellow onion
3 cloves garlic
0.5 head cabbage
3 cups butternut squash- 3 cups vegetable broth
1 tsp cumin
1 tsp cocoa powder
1 pinch cayenne
2 cups black beans
4 corn tortillas- some salt
- some cilantro
1 avocado
Cookware
- 1 large pot
- 1 immersion blender
- 1 baking sheet
Instructions
Step 1
Heat olive oil in large pot and sauté yellow onion and garlic. Add cabbage, cubed butternut squash, and vegetable broth. Cover pot and cook over gentle simmer, 15 to 20 minutes.
Step 2
Add cumin, cocoa powder, and cayenne and black beans and cook for 10 minutes. Pulse soup with immersion blender.
Step 3
For tortilla crisps, preheat oven to 375°F.
Step 4
Cut 4 corn tortillas into matchstick strips. Spread on baking sheet and drizzle with olive oil and salt. Bake 10 to 15 minutes, giving the pan a gentle shake halfway through.
Step 5
Garnish soup with tortilla strips, chopped cilantro, and avocado.