Mole-Inspired Soup

This soup honors the spirit and flavors of Mexican chocolate based mole sauces without the time-consuming labor.
Mole-Inspired Soup

Ingredients

SOUP
2 tablespoons olive oil
2 tablespoons chopped red onion
⅓ cup roasted sweet red pepper purée
1 1-inch piece of dried ancho chile
1½ teaspoons chopped chipotle chile in adobo sauce
⅓ cup natural peanut butter (no salt or sugar added)
1 teaspoon cumin
1 teaspoon allspice
2 tablespoons pure cocoa
Sea salt
Freshly ground pepper
1 15.5-ounce can of black beans, drained and rinsed
5 cups mushroom stock
⅓ ounce 75 percent dark chocolate
1 cup fresh corn kernels

GARNISH
6 tablespoons low fat yogurt
6 teaspoons currants or raisins
24 toasted almonds, roughly chopped
1½ cups shredded roast turkey (optional)

Nutrition Facts


Per serving:
275 calories, 15 g fat, (2 g saturated), 27 carbohydrates, 11 g protein, 6.6 g fiber, 542 mg sodium (24% Daily Value).

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Directions

1. In a stock or soup pot over medium-high heat, heat the oil and sauté the red onions until just wilted, about 2 or 3 minutes. Lower the heat to medium-low and add the red pepper purée, ancho chile, chipotle, peanut butter, cumin, allspice, and cocoa. Season with salt and pepper to taste. Cook for about 1 or 2 minutes.

2. Add the beans and 1 cup of mushroom stock, stir to blend. Carefully place this mixture into a blender and blend until smooth (when done, remove lid slowly to avoid splattering). Pour the thick mixture back into the stockpot and add 2 more cups of mushroom stock to the blender and whir to loosen any remaining mixture. Pour that stock back into the pot, and add the 2 remaining cups of stock. Use a whisk to blend into a smooth soup.

3. Add the chocolate. It will melt quickly, so continue to whisk to incorporate it into the soup. Add the fresh corn, and let it cook through, about 5 or 6 minutes.

4. Serve immediately or keep over low flame until ready to serve. (The soup can also be stored in a covered container in the refrigerator overnight and reheated gently and served the next day.) Garnish each bowl of soup with 1 tablespoon yogurt, 1 teaspoon currants or raisins, 4 chopped almonds, and ¼ cup shredded turkey, if desired.