Having a go-to soup for the winter is vital. You want a meal you can make easily that reheats well, and the bonus is this is super cheap to make and easy to bulk up even more with veggies on top. I personally love topping this with bell peppers, tomatoes and cilantro!
Today I’ll be showing you a cashew based sour “cream” that pairs perfectly with this soup. You might want to make a bulk batch and use it for baked potatoes later on, or even vegan chili.
- 1 pound dried Organic Black Beans, soaked overnight
- 6 cups Organic Vegetable Stock (low/no sodium)
- 1 medium Yellow Onion
- 3-4 Garlic Cloves. minced
- 1 tsp Chili Pepper Flakes, ground
- Pink Salt, to taste
- Black Pepper, to taste
- Start by soaking your dried black beans overnight, at least 6-8 hours.
- Drain and rinse clean, then pour them into a large pot and cover with vegetable stock.
- Wash and chop your onion, making sure to dice it thinly.
- Add your diced onion and seasonings to the pot and mix till evenly combined.
- Bring to a boil, reduce heat to a simmer and cover with a lid then cook for about an hour and a half – or until beans are tender.
- Take about half of the soup and add it to a high-speed blender, very carefully blend till smooth and transfer it back into the large pot. Or you an emersion blender straight in the pot of soup.
- This will give the soup a smoother texture.
- Serve warm, topped with cashew sour cream and enjoy!
- 1 cup Raw Cashews, soaked overnight
- 1 Lemon, juice & zest
- 1 tsp Apple Cider Vinegar
- Filtered Water, to blend as needed
- Pinch of Pink Salt
- Fresh Dill, optional
- Measure and blend everything till smooth, using a high-speed blender. Adjusting the flavor with salt as needed. You can also adjust the consistency with filtered water, it will firm up a bit once refrigerated.