Sopa Tarasca

Ingredients

• 2 cups (400g) black beans, cooked 2 cups (400g) black beans, cooked
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 roasted red bell peppers, peeled and diced 2 roasted red bell peppers, peeled and diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 4 corn tortillas, cut into thin strips and fried until crispy 4 corn tortillas, cut into thin strips and fried until crispy
• 1/2 cup (50g) crumbled queso fresco or feta cheese 1/2 cup (50g) crumbled queso fresco or feta cheese
• 1 avocado, sliced 1 avocado, sliced
• 1/4 cup (60ml) crema or sour cream 1/4 cup (60ml) crema or sour cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes, roasted red bell peppers, ground cumin, and dried oregano to the pot. Cook for 5 minutes, allowing the flavors to meld together.
3. 3.
   Add the cooked black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
5. 5.
   Ladle the soup into bowls and garnish with crispy tortilla strips, crumbled queso fresco or feta cheese, avocado slices, a dollop of crema or sour cream, and fresh cilantro.

Treat your ingredients with care...

• Black beans — If using canned black beans, rinse them thoroughly before adding to the soup to remove excess sodium.
• Roasted red bell peppers — You can roast the bell peppers yourself by placing them directly over a gas flame or under the broiler until the skin is charred. Then, place them in a sealed plastic bag for a few minutes to steam, which will make peeling easier.

Tips & Tricks

• For a spicier kick, add a diced jalapeno or serrano pepper to the soup while sautéing the onions and garlic.
• If you prefer a chunkier texture, reserve some of the cooked black beans and add them back into the soup after blending.
• To make the soup more filling, serve it with a side of Mexican rice or warm cornbread.

Serving advice

Serve the Sopa Tarasca hot, garnished with crispy tortilla strips, crumbled cheese, avocado slices, a dollop of crema or sour cream, and fresh cilantro. Accompany it with warm corn tortillas or crusty bread for a complete meal.

Presentation advice

When serving Sopa Tarasca, ensure that the garnishes are arranged neatly on top of the soup, creating an enticing visual appeal. The vibrant colors of the garnishes against the deep red soup will make it visually appealing and appetizing.