Cuban Black Bean Soup with Coriander Tofu Sour Cream
This Cuban soup is traditionally laden with pork and topped with sour cream. This vegan version duplicates the smoky ham bone with smoked paprika and the sour cream with a delicious vegan tofu sour cream.
Serves: 12Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- ¾ cup firm silken tofu, broken up
- ½ Tbsp. extra-virgin olive oil
- ½ Tbsp. vegetable oil
- 1 tsp. fresh lemon juice
- 1 tsp. apple cider vinegar
- ¼ tsp. sugar
- ¼ tsp. salt
- 1 Tbsp. olive oil
- 1 medium onion, peeled and chopped
- 1 large leek, white part only, finely chopped
- 4 cloves garlic, finely chopped
- 1½ tsp. ground cumin, heated in a dry pan until fragrant
- 1 bay leaf
- 1 tsp. smoked paprika
- 2 cups black beans, soaked overnight and drained
- 3 quarts vegetable stock
- ½ bunch fresh cilantro
- 1 tsp. salt
- ½ tsp. ground white pepper
- 2 tsp. ground coriander
- 1 Tbsp. chopped cilantro for garnish
- To make sour cream, Combine tofu, oil, lemon juice, cider vinegar, sour and salt in the jar of a blender. Process or blend until smooth. Chill.
- To make the soup, heat olive oil in a large soup pot over medium heat for 1 minute. Add onion, chopped leeks, and garlic; cook 5 minutes, until onions turn translucent, stirring frequently. Add cumin, bay leaf, and paprika. Cook 5 minutes more. Add beans and stock. Bring to a full boil; reduce heat to a simmer, and cook 1 hour, adding cilantro halfway through, until beans are very tender and starting to fall apart. Carefully purée ⅔ of the soup in a blender; add back to rest of soup. Season with salt and white pepper.
- Whisk together sour cream and coriander until well combined. Serve the soup topped with a teaspoon of the sour cream and a sprinkling of chopped cilantro.