Ingredients with Measurements:
- 1 cup dried velvet beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the velvet beans and soak them overnight in water.
2. Drain the beans and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic and cook until the onion is translucent.
5. Add the soaked velvet beans, vegetable broth, smoked paprika, cumin, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat and simmer for 45 minutes, or until the beans are tender.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and reheat it over low heat.
10. Add the chopped cilantro and stir well.
11. Serve the soup hot with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- You can use any type of dried beans instead of velvet beans.
- You can use chicken or beef broth instead of vegetable broth.
Variations:
- Add diced tomatoes or roasted red peppers for a different flavor.
- Add cooked chicken or shrimp for a protein boost.
- Add a dollop of sour cream or Greek yogurt for a creamy texture.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender for a smoother texture.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in bowls with a lime wedge on the side.
- Garnish with chopped cilantro or a drizzle of olive oil.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sour cream or Greek yogurt
- Roasted red peppers
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Green salad
- Grilled vegetables
- Rice or quinoa
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the beans are fully cooked before eating.
- Store the soup in the refrigerator at 40°F or below.
Food history:
- Velvet beans are also known as mung beans and are a staple in Asian cuisine.
Flavor profiles:
- Smoky, earthy, and slightly spicy.
Serving suggestions:
- Serve as a main dish or as a side dish.
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