Soup du jour: Fall Black Bean Soup

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 tablespoon ground cumin
• 2 -3 cloves garlic
• 2 (14 1/2 ounce) cans black beans
• 1 cups vegetable broth
• 2 cups butternut squash soup.
• salt and pepper
• 1 small red onion, chopped fine
• 1⁄4cup cilantro, coarsely chopped or finely chopped (whatever you prefer)

Directions

1. Sauté onion in olive oil.
2. When onion becomes translucent, add cumin.
3. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
4. Add 1 can black beans, vegetable broth and squash soup.
5. Bring to a simmer, stirring occasionally.
6. Turn off heat.
7. Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
8. Add the second can of beans to the pot and bring to a simmer.
9. Serve soup with cheddar, cilantro, and Hatch chilies for garnish.
10. I add a bit of cilantro to the pot, too.
11. Can be doubled or frozen.

Easy Flat Bread!

• 2 cup self-rising flour
• 1 cup natural yoghurt
• 1/4 teaspoon (sea) salt
• 1/2 tablespoon baking powder

How to Prepare

1. Put all ingredients in a bowl and mix until you have a dough (add a little bit more flour if it’s too wet)
2. Dust your work surface and knead the dough to bring it together, divide the dough into 6 equal-sized balls
3. Dust a rolling pin with flour (a glass will do fine as well, or just flatten with your hands) and roll the pieces of dough out into side-plate sized rounds

Cooking your flat bread:
In the oven: Preheat the oven to 400 degrees. Place dough on parchment paper in the middle rack. Bake 10-15 mins until browned on both sides.

On the stove: Heat a pan on a med-high heat until hot. Cook each flatbread for a couple of minutes per side, until slightly puffy and lightly charred
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 **The cooked flatbreads can be frozen/chilled and then re-toasted in a pan or toaster