When I first tasted this soup, in my head I did my best silent Ron Burgundy voice, “Oh this stuff is gooooood.” Not even on purpose! It just happened. Like that was the most appropriate and logical reaction to this soup’s deliciousness that my brain could come up with! So weird.But guess what? This soup is also good for you. Like, really good for you. Black beans and sweet potato? Yes, but wait, there’s purple cabbage too! If you’re not a cabbage fan, I promise you that it’s not even discernible. Truly.
Did you know that purple cabbage lends the most nutritional bang for your buck? Yep. And black beans come in fourth! If you still haven’t checked out NutritionFacts.org, you really should. This video on Superfood Bargains is great knowledge to have when money’s tight.
This soup has a hint of sweetness and is spiced with chipotle chili powder, cumin, and turmeric. Black beans, sweet potato, and red cabbage all make a superfood star appearance dressed with cilantro and avocado.
So get your health on while mowing down on this absolutely delicious soup. It’s definitely a keeper!
Black Bean & Sweet Potato Superfood Soup
- 1/2 Tbsp. coconut oil
- 1 tsp. cumin
- 1 tsp. turmeric
- 2 tsp. unsweetened cocoa powder
- 1/4 tsp. chipotle chili powder
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- pinch of salt
- 1/4 tsp. black pepper
- 1/4 purple cabbage head (4 cups), chopped
- 1 large sweet potato, chopped
- 1 15 oz. canned black beans, drained and rinsed
- 1 Tbsp. maple syrup
- 1/2 bunch of cilantro, separated and chopped
- 1/2 lime, juiced
- 1/2 avocado, chopped
Notes: This soup can be as chunky or smooth as you’d like, just adjust the blended portion to your preference.
In a large soup pot, heat the coconut oil over medium heat. Add the cumin, turmeric, cocoa powder, and chipotle chili powder and saute for about 30 seconds.
Turn the heat down to medium-low and add the onion and garlic. Saute for about 5 minutes, or until the onions have started to brown.
Add the broth, salt, pepper, cabbage, and sweet potato. Bring to a boil over high heat, then turn down to low, cover and simmer for about 10 minutes, or until the sweet potato is tender.
Add the black beans and maple syrup. Take the bunch of cilantro and chop it in half to separate the leaves from the stems. Mince the stems and add them to the soup. Save the leaves for garnish.
Continue to simmer for another 5 minutes. Then, carefully place about 3/4 of the soup into a blender and blend until somewhat smooth. Add the pureed soup back into the pot and stir in the lime juice.
Serve hot and garnished with avocado and cilantro.
When I tried to put the soup away later on, I couldn’t stop eating it!
I love this song, Wild Belle – Shine