Roasted Sweet Potato and Black Bean Soup
Serves: 4-6
  • 2 tablespoons neutral coconut oil or avocado oil
  • 1 large yellow onion - chopped
  • 1 large carrot - sliced
  • 2-4 celery ribs - sliced thin
  • 3 large prunes - chopped
  • sea salt
  • 3 garlic cloves - minced
  • 3 cups cooked beans (from above)
  • 3 teaspoons harissa or more to taste (from above)
  • 5-6 cups black bean broth (from above)
  • 2 cups packed chopped kale leaves
  • 2 cups roasted sweet potatoes (from above)
  • splash of balsamic vinegar (optional)
  • juice of 1 lime
  • cilantro - for garnish
  1. Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft.
  2. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked.
  3. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes.
  4. Add the lime juice. Taste for salt and spice and adjust if needed.
  5. Serve over the prepped rice, garnished with cilantro. This soup freezes very well.
Recipe by Golubka Kitchen at