Smoky black bean soup with lime

• 2 tbs olive oil
• 1 yellow oniondiced
• 4 garlic clovesminced
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 cans black beans400g cans, drained and rinsed
• 750 ml vegetable broth
• 1 limejuiced
• 1 tsp salt
• ½ tsp black pepper
• 120 ml sour cream
• 30 g fresh cilantrochopped

1. 1

   Heat olive oil in Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 4-5 minutes.

2. 2

   Add minced garlic, cumin, and smoked paprika. Cook until fragrant, stirring constantly, about 1 minute.

3. 3

   Add drained black beans and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes to let flavors meld.

4. 4

   Using an immersion blender, blend the soup until mostly smooth but still with some texture - you want some bean pieces for body. Alternatively, blend half the soup in batches in a regular blender.

5. 5

   Stir in lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

6. 6

   Ladle into bowls and top each serving with a dollop of sour cream and chopped cilantro.

• Dutch oven (4-liter (4-quart))
• immersion blender
• cutting board
• knife

Per serving

Nutritional values are estimates only.