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.
