Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

I love the flavour of cumin! If you don't, this may not be the soup for you.

Black Bean Soup with Chipotle and Toasted Cumin Seed Sour Cream

Adapted from smitten kitchen

Makes 2-3 servings

Ingredients

2 teaspoon whole cumin seeds
1/4 cup light sour cream
Salt and freshly ground pepper
1 teaspoon olive oil
1 onion, chopped
1/2 a sweet bell pepper, chopped
1 garlic clove, minced
½ teaspoon chipotle powder
1 can black beans, with brine
2 cups broth (I used beef today)
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

For the sour cream; place the cumin seeds in a pan over medium heat and let them toast until they’re fragrant and starting to turn golden. Coarsely grind the seeds (you can use a grinder if you want) and stir half into the sour cream. Reserve the other half for the soup. Season with salt and pepper then refrigerate until ready to use.
Heat olive oil in a pot over medium-high heat. Add onions and peppers and cook for 5-7 minutes or until they start to turn golden. Add garlic, the rest of the cumin and ground chipotle stirring for about a minute. Add the beans and stock. Cover and cook on medium for 20 minutes.
Transfer half the soup to a blender and puree until smooth then return it to the pot. Stir in lime juice, salt, and pepper. Serve with sour cream and chopped green onions.