Categories: soup
Ingredients
- 1 Tbsp. coconut or extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, chopped
- 1/2 a small head of cabbage, chopped (heaping 2 cups)
- 3 cups cubed butternut squash (or sweet potato)
- 3 cups vegetable broth
- 1.5 tsp. cumin
- 1 tsp. cocoa powder
- pinch of chipotle powder or cayenne pepper
- 2 cups cooked, black beans (~one can, rinsed and drained)
- avocado, for garnish
- cilantro, for garnish
Directions
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In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes.
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Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.
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Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend.
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At this point, I did a few pulses with my immersion blender through the soup, because I wanted to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could alternatively, run just a bit of the soup through a blender or food processor, and add it back in to the pot.
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Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies! A sprinkle of goat cheese would be quite nice as well.