Name: Black bean and silken tofu soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can black beans, drained and rinsed; 15 oz silken tofu; 3/4 cup vegetable broth; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 3/4 tsp extra virgin olive oil; 1 tsp cumin; 3/4 tsp chili powder; 1/4 tsp salt; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped; 2 tbsp water; 3 tbsp nutritional yeast

Nutrition

Per serving

509 calories

Protein: 38g; 30% of calories
Carbs: 52g; 41% of calories
Fat: 17g; 30% of calories

Instructions

Prep 15 min · Cook 5 min

Heat the olive oil in a small pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, cumin, chili powder, nutritional yeast, and half the salt, and cook for 1 minute more until fragrant.
Add the black beans, silken tofu, and vegetable broth to the pot. Bring to a simmer for 5 minutes to let the flavors meld. Use an immersion blender to blend the soup until it is completely smooth and creamy.
Remove the pot from the heat. Stir in the lime juice and taste, adding the remaining salt only if needed. If the soup is too thick, stir in the water until it reaches your desired consistency. Serve topped with fresh cilantro.

Nutrition

Ingredients

Instructions

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