Tuesday, November 10, 2015

RBNsoups: White Kidney Bean & Cauliflower Soup

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

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