This delicious COCONUT BLACK BEAN SOUP will nourish you to the core. It’s rich in plant-based protein, fiber, and phytonutrients. Plus its great for meal prep! Have you tried this recipe yet? #veganrecipes

Velvety Black Bean Soup
Ingredients
*1 tablespoon coconut oil, or avocado oil
*1 teaspoon coriander seeds, or ground coriander
*1 teaspoon cumin seeds, or ground cumin
*1/2 red onion, diced
*3 cloves minced garlic
*1 tablespoon fresh minced ginger
*1/2 bell pepper, diced
*1 1/2 cup dried black beans, soaked overnight, can also make this with unsoaked beans (see directions)
*1 large sweet potato, cubed (about 1 1/2 cups)
*1 14 oz can coconut milk, full-fat
*1-2 cups water or vegetable broth
*1 tablespoon veggie bouillon paste or 1 bouillon cube, skip this if you’re using veggie broth
*2 tablespoons fresh lime juice, plus more to taste
*salt to taste
*1/4 bunch cilantro, chopped, for garnish
*cayenne pepper to taste, optional
*1 jalapeño pepper, optional, thinly sliced, for garnish
*cooked rice, to serve, try this coconut rice recipe

Quick Pickled Onions
*1 red onion, thinly sliced
*2 tbsp cane sugar
*1 tsp sea salt
*1 cup apple cider vinegar

*Turn the Instant Pot onto sauté for 10 minutes. Add the oil to the pot.
*Once warm, add the coriander and cumin seeds. Fry for about 30 seconds.
*Add the chopped onions, garlic, ginger, and pepper. Sauté, stirring frequently, until the onions begin to soften, for about 3 minutes. If the veggies have caramelized and stuck to the pan, add 2 tablespoons of water to gently deglaze the pan, and scrape the stuck bits away.
*Drain the soaked black beans. Add them and the cubed sweet potato to the Instant Pot.
*Add the coconut milk, water or veggie broth, and the veggie bouillon paste (if using). Add 1 to 2 cups of water. If you want a thicker stew, add closer to 1 cup of water/broth. If you want a thinner soup, add 2 cups of water/veggie broth.
*Place the lid on the Instant Pot and make sure the release valve is sealed. Pressure cook on HIGH for 25 minutes for soaked beans or 30 minutes for unsoaked beans.
*Once cooked, natural release the pressure for at least 10 minutes.
*Remove the lid and season the soup to taste with more salt and a little cayenne pepper.
*After cooking, allow the pressure to release naturally. Remove the lid and add lime juice, salt and cayenne pepper (optional). Use an immersion blender to blend 25% to 50% of the soup, depending on how silky you'd like it.
*Serve in bowls, and garnish the soup with fresh cilantro and pickled onions. If desired, you can also serve it with rice.

Quick Pickled Onions
*Place the onions, sugar, salt, and apple cider vinegar in a glass jar with a lid. Tighten the lid on the jar, and shake.
If any onions are above the vinegar, use a spoon to submerge them fully, and place on the counter to pickle for at least one hour or overnight. These will stay fresh for up to 2 weeks when stored in the fridge in the brine.
NOTE: If you can't wait one hour for the pickled onions to be ready, warm the vinegar and sugar in a saucepan until it begins to gently simmer, not boil. Pour the hot vinegar over the red onions in a glass jar, and allow them to rest for 15-30 minutes before using, until they are tender and taste pickled.

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