Alright, I’m letting you know now, you’re going to want to bookmark this one.
It’s the kind of soup that while you make it you think it probably won’t be that good because the ingredients are “too healthy”, only to realize you were WAAAY wrong when you eat it and enjoy it’s pure deliciousness.
This soup is loaded with prebiotic fiber from the black beans, cabbage, squash, and avocados, making it perfect to support a luscious, healthy gut. It also has a couple of alliums- onions and garlic- also great for upping your prebiotic bacteria a bit, and is sprinkled with cilantro as a garnish, helpful with detoxing your organs.
I often find that my clients worry about eating beans. People frequently share that whenever they eat beans they experience gas, bloating, and general digestive discomfort. This keeps them from enjoying these nutritional powerhouses that can do so much to support a healthy gut.
But fear not! You can minimize most digestive discomfort but adding a couple of ingredients, which I did in this recipe!
I added two ingredients to help your body with the beans- cumin and kombu. Cumin is a common spice that is known to help minimize the affects of gas, and kombu (a sea vegetable) has enzymes that help breakdown the indigestible sugars that cause gas. Actually, many sea veggies do that, so if you don’t have kombu, you could try wakame or dulse instead.
If you don’t have issues with gas from beans, the kombu is optional, though it has many other health benefits like being high in iron, calcium, iodine (helping with healthy thyroid levels) and has been known to boost immunity because of it’s vitamin C content. If you’ve never bought kombu, you can snag some here on Amazon! It can also be found at grocery stores occasionally in the Asian section.
Make sure to include both kombu and cumin in the recipe if you experience gas when eating beans, or if you just want a healthy and tasty addition to the soup!
Makes 4 servings, takes about 35 minutes
Naturally gluten free and vegetarian. Omit the cheese if vegan.
Batch Cooking Tip: Double the recipe and portion into containers for the week so you can have it for lunch or dinner! Keep the toppings separate, warming the soup when you want to eat it and adding the toppings at the end.