2 Tbsp olive oil
1 medium white onion, diced
3 cloves garlic, diced
1/3 cup siggi’s 2% coconut yogurt
3 ½ cups cooked black beans
1 tsp ground cumin
1/2 tsp salt
Additional siggi’s 2% coconut yogurt for garnish
1/4 cup cilantro, chopped
1 avocado, skin and seed removed, cubed
1 lime, quartered
Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add garlic and cook for 1 additional minute, stirring frequently. Add 1/3 cup of siggi’s yogurt, black beans, cumin, salt, and one cup of water, and stir to combine. Bring to a boil, then reduce heat to low and cook covered, for 20 minutes. Remove from heat and allow to cool slightly before pureeing.
Using an immersion blender or regular blender, puree the soup to a smooth consistency.
Portion soup among bowls and garnish with a dollop of siggi’s yogurt, cilantro, avocado, and a squeeze of lime juice.
This recipe is from our friend, Laura Lomax, RD.