Mexican Black Bean Soup
2 cups dried black beans (soaked overnight)
3 cups roasted squash (450g)
3 tablespoons olive oil
5 garlic cloves
3 celery stalks
Pinch of salt
1 1/2 tbsp cumin
Tofu sour cream
1. Roast squash at 450 for 40min or until ready and golden brown.
2. In a large pot with water covering the black beans bring to a boil and let cool away, adding water as needed (cooking for about 30min).
3. In a large pan sauté garlic, jalapeños, celery, carrots adding salt and cumin in olive oil. Once almost cooked add sautéed veggie mix into the black beans also adding squash . Cook until ready another 20-30min adding water as needed.
4. Once ready to serve add a dollop of sour cream some avocado and cilantro and chilli threads.
Serve and Enjoy.