14 Aug Superbowl Slimdown Soup
Makes 4-5 servings | 1 serving = 1 cup
- 1 1/2 cups dried navy beans, soaked for 6+ hours
- 2 white onions, one quartered, one diced
- 1 tbsp coconut oil or MCT oil
- 3 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 3 1/2 cups (1 lb./453 g.) tomatillos, husks removed, washed and quartered
- 3 jalapeños, stems removed, sliced in half. Remove seeds
- 5 cups filtered water
- Pink Himalyan salt + white pepper
- 2 limes, halved
- Optional garnishes: diced avocado, microgreens, sliced radish, cilantro leaves, toasted pumpkin seeds, plain Greek low-fat yogurt, and/or sliced scallions
- Warm 1/2 tbsp oil in a dutch oven or medium sized pot over medium high heat. Stir in diced onion and garlic, and saute for 5 minutes or until onion is soft. Add cumin and coriander and toast for one minute, coating the vegetables.
- Drain and rinse the beans and add them to the pot. Sauté for 30 seconds, coating the beans with the spice and onion mixture.
- Add in water and a pinch of salt and bring to a boil. Reduce to a simmer and partly cover for an hour or until beans are tender.
- While the beans cook, preheat oven to 375 F degrees.
- Toss tomatillos, jalapeños, and the quartered onion with 1/2 tbsp oil and a pinch of Himalayan salt on a parchment paper-liner sheet tray. Roast for 20-25 minutes until vegetables are soft. Let cool slightly, then puree tomatillo mixture in a high speed blender.
- Once the beans are cooked, add the tomatillo puree to the pot. Mix well to combine and cook on low heat for 5 to 10 minutes. Season with white pepper and garnishes.
- To serve, ladle chili into bowls, top with fresh lime juice, and selected garnishes.