Cocoa Soup: National Soup Month

January is National Soup Month, and my friend Louise over at Months of Edible Celebrations sent me a link to Cocoa Soup. The thickening agent is what makes this a soup and not a steaming hot cup of cocoa. I was amazed to find so many cocoa soup recipes including Black Bean Cocoa Soup. So here are a few recipes to warm you up during January.

Icelandic Cocoa Soup, although it uses potato or cornstarch, is not all that thick. Nevertheless, it has a different texture and taste from regular drinking cocoa. Give it a try. The savory Cocoa Black Bean Soup definitely has a different flavor with the addition of the cocoa.

According to the website Gestgjafinn, Sweet Dessert Soups are common in Iceland and Northern Europe. This unusual desssert soup often surprises visitors to Iceland, who will not encounter it at restaurants but may be served it in private homes.

Icelandic Cocoa Soup

3 tablespoons cocoa powder
3 tablespoons sugar
1/2 teaspoon cinnamon
2 cups water
3 cups milk
1 tablespoon potato starch or 1 tablespoon cornstarch
Pinch of Salt

Directions:
1 Mix the cocoa powder, sugar and cinnamon in a saucepan.
2 Add the water gradually and stir until smooth.
3 Bring to boil and simmer for 5 minutes.
4 Add the milk, reheat to boiling point and simmer for 2-3 minutes.
5 Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.
6 Salt to taste and serve.
7. Serve with crushed zwiebacks.

For a more fancy version, use 3 ounces semisweet chocolate instead of the cocoa powder and serve the soup with whipped cream instead of zwiebacks.

Want something savory?

Black Bean Cocoa Soup with Lime Zest

2 tablespoons extra virgin olive oil
1 small red onion, chopped
3 cloves garlic, pressed
1 large carrot, chopped
1 stalk celery, chopped
3 cups low-sodium organic vegetable broth
2 tablespoons DARK cocoa powder
1 teaspoon ground cumin
2 cups canned black beans
grated zest of 1 lime

Directions
Place the olive oil in a medium saucepan and add the onion. Saute on low heat until onions are caramelized, about 15 minutes.Add the garlic, carrots, and celery and cook for 5 minutes.Add the vegetable stock, cocoa powder, and cumin. Stir well. Simmer for 10 minutes. Stir in the black beans. Add the lime zest. Cook for approximately 20 minutes over low heat.