Categories: soup

Ingredients

• 1 Tbsp. coconut or extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, chopped
• 1/2 a small head of cabbage, chopped (heaping 2 cups)
• 3 cups cubed butternut squash (or sweet potato)
• 3 cups vegetable broth
• 1.5 tsp. cumin
• 1 tsp. cocoa powder
• pinch of chipotle powder or cayenne pepper
• 2 cups cooked, black beans (~one can, rinsed and drained)
• avocado, for garnish
• cilantro, for garnish

Directions

1. In a heavy bottomed pot, warm the coconut oil over medium heat. Add the chopped onion and saute until just beginning to brown, about 6-8 minutes.

2. Add the garlic, cabbage, squash and broth. Turn the heat down to a gentle simmer, cover the pot and cook for about 15-20 minutes for the vegetables to cook.

3. Add the spices and the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend.

4. At this point, I did a few pulses with my immersion blender through the soup, because I wanted to thicken up the broth a bit. This is optional, but makes it seem a bit thicker. You could alternatively, run just a bit of the soup through a blender or food processor, and add it back in to the pot.

5. Garnish each both with some diced avocado, a handful of chopped cilantro and some of the tortilla crispies! A sprinkle of goat cheese would be quite nice as well.

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