Summer Black Bean Soup With Cucumber Yogurt
Cool Down with Summer Black Bean Soup & Cucumber Yogurt Raita
As the days get longer and the temperatures rise, nothing beats a light, flavorful, and refreshing meal. This Summer Black Bean Soup with Cucumber Yogurt Raita is exactly that – a vibrant, easy-to-make dish perfect for lunch, dinner, or a light snack. It’s a delightful fusion of Southwestern and Mexican flavors, offering a healthy and satisfying experience.
This soup isn’t just delicious; it’s packed with plant-based protein and fiber, making it a guilt-free pleasure. The creamy, cooling Cucumber Yogurt Raita adds a beautiful contrast to the smoky, slightly spicy soup, creating a symphony of textures and tastes. It’s a fantastic way to showcase fresh summer produce and enjoy a truly vibrant meal.
What makes this soup special?
- Simple & Quick: Ready in just 35 minutes, this recipe is perfect for busy weeknights.
- Flavorful Fusion: The combination of smoky paprika, fresh herbs, and cooling raita creates a unique and unforgettable taste.
- Healthy & Nutritious: Packed with plant-based protein, fiber, and vitamins.
- Versatile: Enjoy it as a light lunch, a satisfying dinner, or a flavorful appetizer.
Serving Suggestions:
- Garnish with a sprinkle of fresh cilantro or a drizzle of olive oil.
- Serve with a side of warm tortillas or crusty bread for dipping.
- Add a dollop of avocado for extra creaminess and healthy fats.
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
Frequently Asked Questions:
Q: Can I use dried black beans instead of canned?
A: Yes, you can! You’ll need about 1.5 cups of dried black beans, soaked overnight and cooked until tender before adding them to the soup.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan as long as you use a vegan yogurt for the raita.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually tastes even better after it has had a chance to sit and the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What if I don’t have all the fresh herbs?
A: You can substitute with dried herbs, but use about 1 teaspoon of each dried herb for every tablespoon of fresh herbs.
Q: Can I freeze this soup?
A: Yes, you can freeze the soup. It’s best to freeze it without the raita, as the texture of the yogurt may change upon thawing. Add the raita when you reheat the soup.
We hope you enjoy this refreshing and flavorful Summer Black Bean Soup with Cucumber Yogurt Raita! It’s a perfect way to celebrate the season and nourish your body with wholesome ingredients.
Summer Black Bean Soup with Cucumber Yogurt Raita
Ingredients
- 1 15oz can black beans
- 1.5 cups vegetable stock
- 1 each plum tomato diced
- 1 each green scallion thinly sliced
- 2 TBSPs olive oil
- 0.5 tsp salt
- 0.5 tsp dried thyme
- 0.25 tsp smoked paprika
- 3-4 sprigs fresh herbs stems removed (oregano and baby basil)
- 1 each cucumber organic preferred
- 1 cup plain vegan yogurt unsweetened
- 1 each lemon juiced
- corn chips to serve corn chips
Instructions
- Prepare Cucumber Yogurt Raita: Combine vegan yogurt, lemon juice, chopped green onion, and black pepper in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
- Prepare Black Bean Soup: Heat olive oil in a small pot over medium heat. Add diced tomato, scallions, salt, dried thyme, and smoked paprika. Cook for 3-4 minutes until tomatoes soften.
- Add fresh herbs and stir. Pour in black beans (with liquid) and vegetable stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Serve hot with Cucumber Yogurt Raita and corn chips.
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