Cuban Black bean soup with Low fat crème fraiche
When I first tried this soup I thought that it was meat based and was sure I could taste ham; however this soup is completely vegetarian but just has a very rich deep flavour to it. It’s very filling and warming and absolutely delicious, considering it is very low in added fat, this makes it a perfect diet soup if you’re watching your calorie intake but still want to eat great food!
Yield (serves): 6
Prep time: 10 minutes
Cooking time: 15 minutes
1 tablespoon extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
5 cups (1 kilo) Cooked black beans, drained and rinsed
Juice of 1/2 lemon
½ teaspoon ground cumin
½ teaspoon dried oregano
4 ½ cups (1 liter) Vegetable stock
Half a red chilli (finely chopped)
2 ounces (50 ml) dry sherry
Freshly-ground black pepper, to taste
Low fat crème fraiche to garnish
One bunch Spring onions/scallions (chopped)
1. Heat the olive oil in a large heavy bottomed pan and add the onions, cook over a medium heat for 3 or 4 minutes until tender. Add the garlic and chilli and continue to cook for another 3 minutes until the onion is lightly golden.
2. Add the remaining ingredients, along with the vegetable stock and bring to a simmer.
3. Mash some of the beans with a potato-masher, just enough to thicken the liquid base of the soup. Cover and simmer gently but steadily for 10 minutes.
4. Season the soup to taste and divide between 6 bowls, garnish with a spoon of low fat crème fraiche and some chopped spring onions/scallions
Add a whole chopped chilli for a more spicy soup
If you don’t have any sherry, don’t worry, simply leave it out, the soup will still taste fantastic.
Classic Wine: Grenach, syrah. Cote Rotie, Rioja joven.
New World: Merlot varietal, Carmenere, Shyraz Australia.