Happy New Year and National Soup Month! (Learned this from watching “The View” this morning heh.)
I might have went through a little blogging withdrawal and am happy to be back in the Ahnest kitchen whipping up vegan yummies again! Went home to Maryland for the holidays and as much I miss my family and friends, nothing beats the true comfort of cooking in warm LA weather!
I’ve been craving Panera’s vegetarian black bean soup lately and figured I would start the New Year with my own vegan version, with hints of flavor from spice and everything nice. Strolling through Whole Foods, I saw So Delicious cultured coconut milk (dairy free yogurt) and thought this would be a great component to add any soup recipe to achieve the “creamy” texture. Let me tell you, it did just that! The tang from the coconut yogurt complimented the black beans very well and I promise you will never believe this recipe is 100% vegan!
1 15 oz can black bean, rinsed and drained
¼ cup So Delicious cultured coconut milk, plain
1 cup vegetable broth, low sodium
1 medium onion, diced
2 clove garlic, minced
½ tsp ground cumin
1 tsp Sriracha sauce
salt and pepper to taste
*optional: cilantro to garnish
In a medium sauce pan, heat olive oil and sauté onions, garlic and cumin for about 5 minutes until onions are completely translucent and bottom of the pan starts to brown.
Add beans and stir. Mix in vegetable broth, Sriracha sauce and salt and pepper.
Bring mixture to a boil for about 5-7 more minutes until slightly thickened. Set aside.
Transfer black bean mixture into a blender and puree. Add coconut yogurt and puree until creamy.
Transfer mixture back into saucepan and heat for another 2 minutes. Serve warm and garnish with fresh cilantro.
Enjoy and please try to stay warm East Coast!