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!
xo rbn
LMK what you think and as always tweet or IG us with your version..
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