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Black Bean Soup With Avocado Salsa
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Black Bean Soup With Avocado Salsa
(4 servings)
Sometimes plain soup, no matter how lovely, wants just a little something. Here that something is a rather unlikely but complementary avocado salsa.
Adapted from "A Beautiful Bowl of Soup: The Best Vegetarian Recipes" by Paulette Mitchell (Chronicle, 2004).
For the soup:
2 tablespoons olive oil
1 cup freshly chopped onion
1 carrot, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander (may substitute more cumin)
2 cups vegetable stock
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