While I adore winter soups and stews, and some of my favourite produce is abundant during the winter (butternut squash, sweet potatoes, kale), sometimes the local produce gets to me by the end of the season. One way to beat the winter blahs, is to incorporate fruit into my meals. This time of the year, citrus is abundant, which is a good way to liven any dish. One of my favourite soups this winter was the Spinach, Orange, Yam Soup, due to the lightness from the fresh orange juice. This week, I hope to highlights different ways of including tropical fruit into your meals.
Beans are a good way to add heartiness to a soup, and this is a hearty, healthy and tasty black bean soup. I first spotted this recipe for Brazilian Black Bean Soup on Joanne’s blog Eats Well With Others, and was amused because I also have The Tropical Vegan Kitchen but had skimmed over the recipe (oh so many recipes on my hit-list). I loved Joanne’s modifications, where she substituted mango juice for the orange juice, increased the vegetables and omitted the rice. I substituted the tomato with 1/3 cup of pureed tomatoes, removed additional stock and used red pepper instead of green. This would constitute all the components for a delicious soup, but the spices brought this soup to the next level: it includes cinnamon, cloves and thyme. Seemingly so different, but a wonderful merriment of content. This soup is like a Brazilian party on your tongue.
This is my submission to Deb for this week’s Souper Sundays, to this month’s My Legume Love Affair, hosted by Jaya at Desi Soccer Mom, E.A.T. World for Brazil and this month’s No Croutons Required featuring legumes (since I was born in June).