Black Bean and Cilantro Soup
Soups • World
Description
Black Bean and Cilantro Soup
Ingredients
- Cilantro 2 bunches
- Black Tomatoes 20 oz
- Onion 4 heads
- Vegetable Oil 5 tablespoons
- Celery stalk 6 pieces
- Garlic 4 cloves
- Ground Cumin 2 teaspoons
- Kashmiri Chili Peppers 2 pieces
- Bay leaf 2 pieces
- Parsley 6 stalks
- Sour Cream 5 oz
- Smoked salt a pinch
Step-by-Step Guide
Step 1
Soak the beans in cold water overnight. Remove the leaves from the cilantro stems and place both the leaves and stems in a bag and refrigerate.
Step 2
Heat the oil in a pot over low heat. Add finely chopped onion, finely chopped celery, and minced garlic. Sauté until soft, then add cumin and chili and fry for another 2 minutes.
Step 3
Add the beans and 2 liters of cold water. Then add the bay leaves, parsley sprigs, and cilantro stems. Bring to a boil, reduce the heat, and simmer for 2 hours until the beans are soft.
Step 4
Transfer to a blender and puree. Season with salt and pepper. Heat and pour into small bowls. Add sour cream and sprinkle with paprika and cilantro leaves.
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