1 tsp. olive oil
1/4 cup minced white onion
2 cloves garlic, minced
4 cups vegetable stock
2 15-oz. cans black beans, drained
1/4 tsp. cumin
Red pepper flakes, to taste
Salt and pepper, to taste
Chopped avocado for garnish
Cilantro for garnish
- In a saucepan (over medium heat), sauté the onions in the olive oil until softened. Add the garlic and sauté for another 2-3 minutes or until the garlic browns slightly.
- Add the vegetable stock and quickly stir to remove any of the onion or garlic that is sticking to the bottom of the pan. Add the remaining ingredients. Cook until warm, approximately 5 minutes.
- Puree using an immersion blender or puree in batches in a traditional blender. Return the soup to the pot and heat for another 5 minutes or until hot. Serve immediately.
- Top with the chopped avocado and cilantro.
Makes 4-6 servings