1-POT PUMPKIN BLACK BEAN SOUP and CELERY SALAD
1-POT PUMPKIN BLACK BEAN SOUP
- 2 tsp avocado oil (or sub water)
- 1 ½ cups diced white or yellow onion (or sub shallot or red onion)
- 3 cloves garlic (minced)
- 1 tsp fresh minced ginger
- 1 medium jalapeño, minced (seeds and stem removed)
- 1 small sweet potato, diced (skin on)
- 1 15-ounce can diced fire roasted tomatoes with green chilies
- 1-2 cups vegetable or chicken broth
- 1 ½-2 tsp ground cumin
- 1 tsp chili powder (or add more to taste)
- 1/4 tsp ground coriander (optional)
- 1 14-oz can light coconut milk (or sub full fat for a creamier soup)
- 1 cup canned pumpkin pureé (or add more for more pronounced pumpkin flavor)
- 1 15-ounce can black beans, drained
- 2-3 Tbsp lime juice
- Sea salt to taste
- 3 cups chopped greens (optional // such as kale or spinach)
FOR SERVING optional
- Fresh cilantro
Optional (if adding chicken): Fill a large saucepan with 4-6 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
Add coconut milk, pumpkin purée, drained black beans, and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.
CELERY SALAD - serves 4-6
- 1/2 cup good olive oil
- 2 teaspoons grated lemon zest
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
- 2 tablespoons minced shallots
- 1 teaspoon celery seed
- 1/2 teaspoon celery salt
- 1/2 teaspoon anchovy paste
- Kosher salt and freshly ground black pepper
- 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
- 4-ounce chunk aged Parmesan cheese
- 2/3 cup toasted walnuts, coarsely chopped
- Whole flat-leaf parsley leaves
- When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.