Sometimes we find ourselves struggling to prep easy weeknight dinners that don’t take much time, are nutritious and great for those picky eaters- kids, partners and ourselves. I developed this soup for a client that has many dietary restrictions and is almost vegan…
It ended up being so popular with clients that I ended up throwing into my food line & catering line-up. I first made it without garlic or onions – which as we know are part of essential soup prep BUT it was still delicious! Literally a few ingredients and takes less than 25 minutes, also able to add some sautéed greens, prawns or even chicken to make it a more protein heavy meal!
What you need:
1 cauliflower head, chopped
1 onion, diced (optional)
2-3 garlic cloves, minced
4 cups of vegetable stock
1.5 cups white kidney beans, soaked & cooked (1 can organic if crunched for time)
2 tbsp olive or coconut oil (and some for finishing)
Green onions, cilantro or parsley for garnish
What to do:
Sauté onions and garlic for two minutes until transparent. Add in cauliflower and roast in pot until it becomes toasty and golden. Add stock – if cauliflower is super large you may need more stock (enough to cover). Bring to a boil, then reduce to a med simmer for 15 minutes or until everything is tender. Add in beans and puree until desired texture – adding in more stock if needed. Serve with oil and garnish. Yumms – I know I always say eat with colour and this is a white soup BUT its not processed so its okay!
Short and sweet today darlings! Bon appetite!