Over the last few days I noticed that suddenly it’s no longer pitch black when I leave my office each evening, and that makes me so happy!
Here in Toronto we’ve been so lucky with the milder and much less snowy winter this year when compared with the awful one we had last year. But it’ll still be cold for a while longer, and today I have a healthy and delicious soup that’s just perfect for these cold winter nights.
I’ve been wanting to make a soup full of Mexican flavours ever since I saw a sign outside a restaurant last month touting their Tex-Mex tortilla soup as a “scarf for your belly”. Since I’m trying to cut the calories, I skipped the tortillas and… scarfed down a good 3 bowls of this hearty vegan and gluten-free Southwestern Black Bean Soup.
This recipe comes from the Soup Sisters and Broth Brothers Cookbook, which was gifted to us for Christmas by Mike’s mom, who volunteers with the non-profit, which supports needy women, children and youth. (Thanks, Gail!)
This soup is so packed with veggie goodness and just a little bit of spiciness from the jalapenos to help clear out those sinus passages.
That dollop of sour cream? It’s tahini! I just mixed a couple tablespoons of tahini paste with a small amount of water, a good squeeze of lemon juice and a little salt and pepper. It added a whole other dimension of flavour and creaminess to this soup. I love this easy and healthy alternative to the much heavier and time-intensive cashew sour cream!
Find the Southwestern Black Bean Soup recipe HERE.