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Ingredients
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1/4 cup
olive oil
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1
small onion, finely chopped
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1
poblano, finely chopped
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1 1/2 teaspoons
ground cumin, divided
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3
(15-ounce) cans black beans, drained and rinsed
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Kosher salt and freshly ground black pepper
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2 cups
cilantro stems and leaves
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1
jalapeno, optional
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1 teaspoon
sherry vinegar
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Cooked rice, for serving, optional
Directions
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In a medium saucepan, combine oil, onion, poblano, 1 teaspoon cumin, black beans and 2 cups water. Season with salt and pepper. Cover and bring to a boil. Reduce heat to a simmer and cook soup 15 minutes or until flavors have blended.
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While soup simmers, combine cilantro, jalapeno, sherry vinegar and remaining 1/2 teaspoon cumin in a blender with 3 tablespoons water. Season with salt and pepper. Blend until smooth; transfer to a bowl. Add ½ of soup to blender and blend until smooth; stir into remaining soup. Serve soup over rice, if desired, topped with cilantro sauce.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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