Recipe: Winter black bean soup with kale, sage and horseradish

• 250g black beans
• 2 bay leaves
• 1.5 liters of water
• 1 piece of wakame seaweed (optional)
• 1⁄2 slice of lemon
• 1 large potato (approx. 200 g)
• 120g kale
• 180g red and white onions
• 120 g celeriac
• 120 g parsnip
• 80g leek
• approx. 25 fresh sage leaves
• 1 tbsp fresh rosemary needles
• 3 tbsp olive oil
• Pinch of salt
• freshly ground pepper
• 1 tbsp lovage
• 1 pinch of clove powder
• 1 tsp sea salt
• 1-2 tsp rice vinegar
• Pinch of cocoa
• 45 g light miso paste
• fresh horseradish

Preparation:

1. Soak black beans overnight. The next morning, drain and rinse well.
2. Bring the beans to the boil in a large pot with water, wakame seaweed, bay leaves and 1⁄2 slice of lemon and cook at medium heat for 20 minutes.
3. In the meantime, peel and dice the potatoes. Wash the kale, cut out the rib pieces and chop them up. Peel and chop red and white onions. Peel and dice the celeriac. Brush the parsnip well and dice roughly. Halve the leek lengthwise, wash and cut into half moons.
4. Chop sage leaves and fresh rosemary needles into small pieces.
5. After 20 minutes of cooking, add the potatoes to the beans. While the beans and potatoes are cooking, heat a large pan with olive oil and sauté the celery and onions. After about 5 minutes, add the parsnips, leek, pinch of salt, sage and rosemary and fry until the vegetables are almost cooked. Season with freshly ground pepper, lovage, clove powder and sea or crystal salt.
6. After a total of 40 minutes of cooking time, add the kale, rice vinegar and a pinch of cocoa to the beans and potatoes.
7. 10 minutes later, add the fried vegetables and simmer in the soup for another 10 minutes at a low level. After a total of 60 minutes the soup is cooked.
8. Now skim 1 cup of the soup, puree it in the blender until smooth and add it back into the soup and stir. Then ladle 1⁄2 cup of the broth into a cup and briefly stir in the light miso paste (Shiro Miso) until smooth and stir it back into the soup.
9. Decorate with freshly grated horseradish and enjoy! 💚