Black Bean Soup with Orange, Avocado & Red Onion Salad

Directions

1. Wash and dry all fresh produce.
2. Cut the pepper into small dice after removing stems and seeds, and add to a medium bowl with half of the diced red onion.
3. Heat a medium saucepan over medium-high heat and swirl in a little olive oil.
4. Cook the onion and pepper in the pan until softened, about 3–4 minutes.
5. Trim and mince the garlic, then stir it in with cumin and crushed red pepper for about 15–30 seconds until fragrant.
6. Pour in the broth and beans with their liquid; season with salt and pepper, bring to a boil, then reduce to a simmer and cook 15 minutes.
7. While the soup cooks, strip cilantro leaves from stems, finely chop, and set aside.
8. Prepare the orange by peeling and sectioning, then slice crosswise into ¼-inch rounds for the salad.
9. Halve and pit the avocado, then thinly slice the flesh and set aside with the onion remaining from earlier.
10. Whisk lime juice with olive oil, honey, salt, and pepper to make the dressing.
11. Blend the soup with an immersion blender to your desired texture, then plate with a dollop of Greek yogurt and cilantro, and arrange the orange, avocado, and remaining onion on the side; drizzle with the dressing.