Southwest Black Soybean Soup with Jalapeño Tofu Cream

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Ingredients:

  • 1 tsp. olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 5 cups vegetable broth
  • Two 8-oz. cans black soybeans, rinsed and drained
  • ¼ tsp. sea salt

Seasoning Sachet:

  • ½ bunch cilantro stems
  • 10 black peppercorns
  • 1 bay leaf
  • 1 chipotle pepper
  • 1 tsp. dried oregano
  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds

Tie all ingredients securely in cheesecloth.

Jalapeño Tofu Cream:

  • 1 package shelf-stable firm tofu
  • 1 umeboshi plum, seeded (Japanese pickled plum)
  • 1 jalapeño pepper, seeded
  • 1 lime, grated to a fine zest
  • 2 tbsp. red onion
  • 2 tbsp. fresh cilantro leaves
  • ¼ cup water
  • ½ tsp. tamari

Combine all ingredients in food processor until creamy.

Directions:

Heat oil in large saucepan at high heat. Add onion, garlic and cumin; cook 2 minutes. Add broth, soy beans and seasoning sachet; cook 15 minutes. Remove sachet, and remove chipotle pepper from sachet; finely chop pepper. Add sea salt to soup mixture; purée mixture using a food processor. Add chopped pepper. Adjust seasoning to taste. Top with Jalapeño Tofu Cream and serve. Serves 6-8.

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Written by Renew Life

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