This easy yet impressive recipe takes the Cuban comfort food classic Black Bean Soup to the next level with the addition of roasted sweet potatoes and a smooth and light avocado crema! The perfect vegetarian soup to serve on a cold winter day.
In a large pot, add the olive oil and saute the onion and sweet peppers with a pinch of salt for 3 mins until soft and the onions are slightly golden and caramelized, add in the cilantro and garlic. Sautee for just a minute more.
Bring the soup to a boil and lower the heat to low. Let the soup cook for at least 15 mins up to 1 hour. Add in the cilantro at the end.
Serve the soup with a dollop of avocado crema, roast sweet potato cubes and more avocado crema.
Process all ingredients in a food processor and process until smooth and creamy.
While the soup is cooking, preheat the oven to 400 F. Place the remaining sweet potato cubes in a single layer in a baking sheet lined with foil and toss them with a bit of olive oil (a teaspoon) and cover the potatoes with foil. Roast them for 10 mins until tender.