This delicious, simple soup is full of plant based protein, a mix of colourful veggies and a splash of spice. Make it creamy by topping it with sliced avocado and dairy free cashew sour cream. 

Enjoy.

INGREDIENTS

serves 4

• 2 Tbsp olive oil
• 1 medium red onion, chopped
• 3 cloves garlic, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 1/2 tsp ground cumin
• 2 tsp chilli powder
• 4 cups vegetable broth (1 tetra box)
• 2 cans black beans, rinsed and drained
• 1 (28 oz) can diced tomatoes with their juices

Optional Toppings

• handful of chopped, fresh cilantro
• cashew sour cream
• sliced avocado

METHOD

In a large soup pot, sauté the onion and garlic in olive oil on medium heat for 5 – 7 minutes until the onion is tender. 

Add in the celery and carrots and season with cumin, chilli powder, fresh ground sea salt and pepper. Stir and cook for an additional 5 minutes. Add vegetable broth, bring to a boil and then turn down to a simmer. 

While the broth and vegetables are cooking, add the beans and diced tomatoes (with their juices) in a high speed blender or food processor and blend until smooth. 

Add the blended tomato bean mixture to the soup and bring to a boil again then turn down to a simmer for 20 minutes. 

Serve with fresh chopped cilantro, avocado and cashew sour cream. 

TIPS & NUTRITION

This soup is full of plant based protein, iron, fibre and antioxidants.

You can spice it up more by adding in crushed red peppers or more chilli powder.

I love it with a side baked sweet potato or fresh guacamole and chips.

I like to make a double batch and freeze it in single serving containers for an easy to go lunch or busy night dinner. 

Get creative with your toppings – you could also choose a splash of lime juice, hemp seeds or chopped green onion – the options are endless.