The girls' kitchen cooks # 1: vegetarian black bean soup with sour cream, guacamole, lime and cilantro
Juchu, the time has come: the girl's kitchen is cooking for the first time. Girls Kitchen? Exactly!
In a gloomy winter night, we got together relatively spontaneously with 9 girls to start a joint cooking project. We, that's Franzi from the vegetable shelf, Ramona from Frl. Moonstruck cooks, Samira from the vegetarian delicacies, Simone from the LeckerBox, Christina von Feines Gemüse, Ilona from No Fastfood Today, Sibel from Insane in the Kitchen, Nathalie from the Holunderweg 18 and - moi!
Every quarter there will be a main topic, to each of which we will create and implement our own recipe. Finally, on the tenth day, we cook a common dish, each one interpreted in its own way. And from the 11th day you are finally asked - each of you can join in cooking and adding your recipe to our list.
Then comes a great collection of delicious dishes, which we gradually have on our girls' kitchen Share facebook page.
Our theme this time is legumes . A great topic! I'm a big fan of legumes of all kinds: beans, lentils or peas - legumes are super versatile, really filling and providing a great variety of vegetarian ideas.
Some nice things that show how are manifold Hüselnfrüchte, you've already met and seen with the other girls. I serve you today a delicious soup with black beans.
The color is already getting used to - well mashed the soup is a wonderful treat. Fine in the taste with a wonderfully mild, earthy aroma. If different textures, temperatures and flavors come into play as a result of topping, they also get the finishing touches.
With the side dishes, your imagination knows no bounds - what's allowed is what's allowed. Thematically, the Central and South American cuisine simply fits best: whether creamy sour cream, mild avocado or spicy coriander - all this brings pepp into the soup! You could just as well refine it with corn kernels, add tomato salsa, spice it up with tabasco or chilli, or dip tacos in it. Spring onions or red onions provide sharpness and a spicy feta reminiscent of Mexican queso fresco. You already have a great family or party meal, which everyone can do to their own taste.
In addition, the soup in the version below is vegetarian - typical meat eaters miss the missing meat but certainly not. There are just too many exciting flavors together. If you omit the sour cream or resort to soy yoghurt, you can easily serve it in a vegan version.
The Idea for the recipe comes roughly from one of my favorite books, namely grains - recipes with bite *, which I have already presented here in detail: Review of the cookbook grains - recipes with bite.
The book I can you still warmly recommend - I have discovered some minor translation errors, but the recipes work great and you get really great suggestions for legumes and cereals. I have taken over the basic structure for the soup and modified something and also the ingredients varied.Try it!
Black Bean Soup
for 2-3 large portions
For the soup
275 g dried black beans
1 bunch of greens (alternatively individually: Celeriac, carrot, leek, parsnip)
1 Tl ground cumin
2 cloves of garlic, peeled and crushed
1,5 l vegetable stock (possibly homemade or in organic quality)
Olive oil for frying
fine sea salt, freshly ground black pepper and freshly pressed lime juice
For the guacamole
1 ripe avocado
2 small cocktail tomatoes, gutted and very finely chopped
1 splash of lime nsaft
fine sea salt, freshly ground black pepper
finely chopped cilantro to taste
Sour cream and cut into rings Spring onions
peeled cilantro leaves
freshly pressed lime juice
On the eve: Place the beans in a large enough bowl and pour in so much cold water in that they are about 2 fingers wide covered. Let the beans soak in water overnight.
On the cooking day: Drain the beans into a sieve and rinse well under cold water.
Peel the onion and the greens and cut into small cubes .
Heat some olive oil in a large saucepan and sauté the vegetables around at medium temperature. Add the rinsed beans to the vegetable mixture and pour in the vegetable broth. Stir well, boil and simmer gently on low heat for about 1.5 hours until beans are tender.
In the meantime, heat some olive oil in a small saucepan or in a small pan to medium temperature and Fry the cumin and the garlic all around, then put it aside.
For the guacamole, mix the flesh of the avocado with the pieces of tomato with the help of a fork and season with lime juice, salt and pepper. Possibly. Stir in some more finely chopped coriander leaves.
Prepare the other side dishes to serve as well.
At the end of the cooking time add cumin and garlic to the soup and season with salt and pepper.
Transfer the soup to a Thermomix or Blender or puree it in the pot with the help of a blender. Thoroughly puree until the desired consistency and consistency is achieved, if necessary add some water. Season with lime juice, salt and pepper.
Serve the soup with the side dishes and the guacamole while still hot.
And here you can find the recipes of the other girls' kitchen girls:
The "girls 'kitchen" cooks # 1: Crunchy, roasted chickpeas as a snack or as a salad topping ... by Simone von LeckerBox
The "girls' kitchen" cooks # 1: Bean burritos by Ramona von Frl. Moonstruck cooks !
The girl's kitchen cooks # 1 - Kidney bean salad by Franzi from Where's the vegetable rack?
The girl's kitchen cooks # 1: Winterminestrone by Natalie von Holunderweg 18
The girl's kitchen cooks # 1 - Pea spread on baguette by Sibel von Insane in the Kitchen
Red Lentil Kofte - with a Haps are the in the Mouth
Christina von Feines Vegetables
The Maid Kitchen Cooks # 1 - Peanut Couscous Patties on Beetroot with Avocado Cream from Samira von Vegetarian-delicate cooking world
# 1 the girl-kü cooking - legumes - there's a lot of stew in Ilona from No Fastfood Today
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