“First we eat, then we do everything else.” — M.F.K. Fisher
Link Love
+ Tapping my toes to Renee’s latest mixtape, perfect for milling around the house or out running your errands
+ The sun has been noticeably absent down here in Houston lately making me want filling soups like this one
+ Really excited to try this chamomile latte to help wind my brain down in the evening
+ I’m experimenting with homemade face scrubs and this one is currently on rotation with a little cardamom added to the mix
+ I just started using ashwagandha so I enjoyed reading this article about its cultivation
+ Loving this post by Briar on seed sourcing & planning for spring
+ + +
Sweet Potato Black Bean Soup with Sage Avocado Cream & Cumin Scented Millet Flatbread
notes: I kept my soup really thick so I could scoop it out easily with my flatbread. Basically, this is soup walks a very fine line between thick soup and warm bean dip, but I dig it, so you might, too. You don’t have to make the flatbread to go with it, but I highly recommend it.
for the soup
1 tbsp coconut oil
2 cups diced sweet potato
1 3/4 cups cooked black beans with cooking liquid (or 1 can black beans)
salt/pepper to taste
1/2 tsp chili flakes
scant 1/2 tsp granulated garlic
1 tsp smoked paprika
1 vegan vegetable bouillon cube (I opt for low or no sodium varieties so I can control the salt levels myself)
water as needed
sage avocado cream, microgreens, & millet flatbread to serve
Add the coconut oil to a pot then set it over medium heat. Once the coconut oil melts, add the sweet potato and a good pinch of salt and pepper. Cook the sweet potatoes, stirring occasionally, until they have softened and are beginning to turn golden along the edges. Add the black beans and their cooking liquid to the pot along with the chili flakes, garlic, paprika, and the bouillon cube. Add just enough water to cover all of the contents in the pot, then allow the soup to come to a simmer. Simmer the soup for 5 minutes to allow the flavors to marry and the beans to warm through. Using either an upright blender or an immersion blender, blend the soup until smooth. You can keep it thick, or thin it out a bit with more water. Taste the soup and add more salt or pepper if needed. Serve topped with the sage avocado cream, microgreens, and a side of millet flatbread (recipes below). Makes 3-4 servings.
for the avocado cream
1 ripe avocado
1 tsp minced fresh sage
1 1/2 tsp fresh lemon juice
1 tbsp coconut milk (or other plant milk)
salt, to taste
Add the flesh of the avocado to a bowl along with the other ingredients. Mash it really well (or use a blender) until it is smooth and creamy. If it seems too thick, add a splash more coconut milk.
for the millet flatbread
6 tbsp whole (uncooked) millet
2 tbsp coarse cornmeal
2 tbsp hemp seeds
2 tbsp chia seeds or flaxmeal
1/2 tsp toasted whole cumin seeds
salt, to taste
1 1/4 cups boiling water
coconut oil for cooking
Add the millet, cornmeal, hemp, chia, cumin seeds, and a good pinch of salt to a blender. Cover the dry ingredients with the boiling water then allow the mixture to soak for 5 to 10 minutes. While the mixture is soaking, heat a dab of coconut oil in a skillet over medium heat. Blend the contents in the blender until smooth. It will look like a thinner pancake batter. Pour a quarter of the batter onto your preheated pan. Cook the flatbread for 2 to 3 minutes on each side or until golden brown. Continue with the remaining batter. Makes 4 flatbreads.
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