I developed this luscious yet healthful soup as a party appetizer to be served in shots. But you can serve it in a standard soup bowl, too – it tastes so good, a shot may not be enough. Offer hot sauce on the side if you don’t want to add it.
1 tbsp (30 mL) extra virgin olive oil
1 small yellow onion, diced
2 cloves garlic, chopped
3 cups (750 mL) low-sodium vegetable stock
2 cans black beans (each 19 oz/540 mL), drained, rinsed
2 tsp (10 mL) chili powder
2 tbsp (30 mL) lime juice
Kosher salt + freshly ground black pepper to taste
Hot sauce to taste
About 3/4 cup (175 mL) sour cream
About 1/3 cup (75 mL) salsa
1/4 cup (60 mL) chopped cilantro
Heat oil in medium pan on medium heat. Add onion and garlic. Cook, stirring, 2 minutes or until softened. Add stock, beans and chili powder. Bring to simmer on high heat. Turn heat to medium-low and simmer 15 minutes.
Purée in batches in blender until smooth and silky. Stir in lime juice, salt, pepper and hot sauce (if desired).
For party appetizers, ladle into tiny glasses or cups. Or ladle into small soup bowls. Top each ¼ cup (60 mL) serving with about 2 tsp (10 mL) sour cream, 1 tsp (5 mL) salsa and a sprinkling of cilantro. Give the party glass or cup a light swish before drinking, or stir in toppings before eating from bowl.
Makes 5 cups (1.25 L).
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL