Vegan Cauliflower Lime and White Bean Soup

Flavorful spices, recent lime, and protein-rich white beans will make this soup from Blended & Measured blogger Riley Yahr a daily in your weeknight supper rotation. 

What you want:

1 tablespoon olive oil
2 giant shallots, chopped
2 garlic cloves, minced
1 (4-ounce) can diced inexperienced chiles
1 giant head cauliflower, chopped into florets
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon crimson chili flakes
1 teaspoon cumin
6 cups vegetable broth
2 cans Northern white beans
2 cups chopped kale (stems and stalks eliminated)
3 limes, juiced
1 avocado, sliced
¼ cup chopped cilantro

What you do:

  1. In a big pot over medium warmth, heat oil. Add shallots and garlic, and sauté for two minutes. Add inexperienced chiles, cauliflower florets, salt, pepper, crimson chili flakes, and cumin. Sauté for two extra minutes. Add vegetable broth and white beans and produce to a boil, then scale back warmth to low.  Add chopped kale. 
  2. Cook dinner coated on low for 20 minutes, till cauliflower is tender. Take away from warmth, add lime juice, and stir. Pour into 4 serving bowls and prime with avocado and cilantro.
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