Corn and Bean Soup

This Corn and Bean Soup is a hearty and nourishing dish that combines the sweetness of corn with the creaminess of beans, seasoned with aromatic spices. Perfect for a comforting meal, it embodies the rich flavors of traditional Indian cuisine while remaining Paleo-friendly.

Ingredients

• Corn kernels - 200 grams
• Black beans - 100 grams (cooked)
• Coconut oil - 1 tablespoon
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Vegetable broth - 500 milliliters
• Cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the coconut oil in a medium pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the cumin, coriander, and turmeric, and cook for an additional minute to toast the spices.
5. Pour in the vegetable broth and bring to a boil.
6. Add the corn kernels and cooked black beans, then reduce the heat to a simmer.
7. Let the soup simmer for about 15 minutes to allow the flavors to meld.
8. Season with salt and black pepper to taste.
9. Stir in the lime juice and chopped cilantro just before serving.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 42 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Rich in fiber which aids digestion and promotes gut health.
• Contains antioxidants from spices that may reduce inflammation.

Tags