Hello beautiful people! The blog has been pretty MIA for a few months, but I am back and here with a new purpose.
If you know me personally, then you know I love all things food (vegan food of course!). So, that is what I want to focus this blog on! So, watch for new recipes twice a week!
I will be posting on Sundays and Thursdays.
This weeks recipe is an creamy black bean soup topped with elote. Which is a Mexican dish traditionally made with cheeses and creams. The key to a delicious elote without animal products is roasting or grilling the corn. Elote is a great addition to many meals (or just eaten with a spoon), but it gives a amazing creaminess to this oil free black bean soup.
Now to the recipe!
Prep time: 10 mins Cook time: 40 mins
for the soup
- 2 cups cooked black beans (pressure cooked or canned)
- 1 large red bell pepper
- 1 small yellow onion or 1/2 a large onion
- 2 cloves garlic
- 1 cup vegetable stock
- 1 1/2 cups water
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 2 teaspoons oregano
- 1 teaspoon cumin
- juice from 1 lime
- salt to taste
for the elote
- 3 ears of corn
- 1 tablespoon coconut or olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- juice from 1/2 a lime
- 3 tablespoons tofutti vegan sour cream
- 2 tablespoons nutritional yeast
- salt to taste
- Preheat your oven to 400F. In a small bowl mix the oil, spices, salt and lime juice. Clean your ears of corn and placed on a lined baking try. Use a brush to evenly coat the corn with the oil mixture.
- Bake for 30 mins, turning once or twice. If the corn begins to dry out cover with foil.
- Remove from the oven and let cool slightly. Remove the corn from the ear and stir in the remaining ingredients. Add more salt and lime juice as needed.
- This can be eaten warm or cold. Use to top soups, tacos or chips!
Black Bean Soup
- Chop all vegetables in to small cubes. Add vegetables and garlic to a warm pan with a splash of water. Let cook for 3-4 minutes until onion is clear.
- Add the beans, vegetable stock, 1 cup of water and spices/salt.
- Bring to a boil then turn down to a simmer for 30 mins.
- Blend with a hand blender or in a standing blender (only fill half fill and cover with a tea towel not your hand)
- If the soup is too thick add the remaining water and simmer for a few minutes. Add the lime juice and more salt to taste.
- To get a more creamy soup, but this makes it not oil free, I add 2 tablespoons of tofutti sour cream. This is optional, but it takes the soup to the next level
- Top with your homemade elote and serve with tortillas or chips!
Hope you enjoy this recipe! It is so simple and filling and most importantly VEGAN <3
Keep eating plants,