Ingredients - Serves 6
- 1 kg sweet potatoes, peeled and cut into small cubes
- 2X400 g cans of black beans or black-eyed beans or kidney beans or 1 cup of dried black beans or black-eyed beans or kidney beans, soaked overnight and cooked separately
- 1 large (or 300 g) onion, chopped
- 3-4 cloves (10 g) garlic, chopped
- 2 tsp cumin seeds
- 1 tbsp paprika
- 5-6 cups vegetable stock or water
- 3 tbsp extra virgin olive oil
- Salt, to taste
Steps
- Heat the oil in a pot. Fry the cumin seeds till they start to splutter
- Add the onions and garlic and saute until the onions are soft
- Add the sweet potatoes and beans, pour in the stock and bring to a boil
- Cover and cook till the vegetables are soft
- Blend partially to thicken the soup
- Mix in the paprika and salt. Let simmer for a couple of minutes
- Turn off the heat and serve hot with grated cheese and tortilla chips
Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
By Sirisha Tadimalla on