Caldinho de Feijão

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a medium pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Stir in the minced garlic and cook for one more minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to let the garlic burn, as it can become bitter.

4. 4

   Add the smoked paprika and cumin powder, stirring constantly for 30 seconds to toast the spices.

   Ca. 1 min.

5. 5

   Pour in the vegetable broth and add the drained black beans and the bay leaf.

   Ca. 1 min.

6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.

   Ca. 20 min.

   Kokkens note: Simmering allows all the flavors to deepen and combine.

7. 7

   Remove the pot from the heat and discard the bay leaf.

   Ca. 1 min.

8. 8

   Use an immersion blender to puree the soup directly in the pot until completely smooth.

   Ca. 3 min.

   Kokkens note: If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.

9. 9

   Season the soup with salt and black pepper to your taste and stir well.

   Ca. 1 min.

10. 10

    Ladle the hot soup into small mugs or bowls and garnish with fresh parsley and a drizzle of olive oil before serving.

    Ca. 4 min.