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.
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.