Spiced Black Bean Soup

Serves 6

Soups and stews are the easiest food to digest, making them appealing as a health supportive meal. 

1 cup dried black beans, soaked overnight and rinsed
2 garlic cloves, peeled and chopped
1 red onion, chopped
1 tablespoon olive oil
1 parsnip, peeled and diced (small squares)
1 poblano pepper
1 red pepper
4 cups organic chicken broth
1 tsp cumin
Salt and pepper to taste
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh parsley, finely chopped

Procedure

1. Pre-heat the oven to 400 degrees F. 
2. Roast poblano and red pepper for about 10 minutes or until the skin has collapsed. Place them in a bowl and cover to sweat. Then peel the skin, seed the peppers, and roughly chop. Set aside. 
3. In a large pot over a medium heat, add olive oil and sauté garlic and onions until soft. Add cumin and parsnip, and sauté for another 5 minutes. Add beans to the pot along with the stock and bring to simmer and cook for 30 minutes or till beans are tender. Add peppers and puree the soup in a blender. Add salt and pepper to taste. Add lemon juice. Serve soup garnished with parsley. 

Source: Ruth Fehr