Lunch / Dinner

Roasted Cauliflower & Bean Soup

Don’t forget to check out my instagram @thekellydiet for more recipes not posted on the blog, like this ‘Crispy Banana Bake.’ đŸ™‚

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A fair warning about this soup, if you do not like beans you will hate this soup. If you love beans, like me, than namaste.

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Feel free to change this soup around. This time I used steamed cabbage but I have also made it with kale & spinach.

In addition, this is a very thick soup because that is how I like it. If you prefer your soups not as thick simply add more veggie broth to yours.

I hope you enjoy!

Roasted Cauliflower & Bean Soup

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 medium sized head caulifower
  • 1/4 head purple cabbage (can replace with kale/spinach – would not need to steam)
  • 2 c veggie broth (or more for desired texture)
  • 1 can white beans (drained & rinsed)
  • 1 tsp garlic powder
  • 1/2 tsp pink himalayan salt
  • 1/2 tsp ground pepper
  • 1/4 c nutritional yeast/ nooch

Directions

  1. Preheat your oven to 450F.
  2. Chop your head of cauliflower into florets. Place on a baking sheet, drizzle with a little white wine vinegar. Sprinkle with a little turmeric & mix.
  3. Bake for 20 minutes.
  4. Chop 1/4 head purple cabbage & steam until tender.
  5. Add your roasted cauliflower &  steamed cabbage to a food processor along with your veggie broth, garlic powder, salt & pepper. Blend until smooth.
  6. Transfer your mixture to a medium sized pot & heat.
  7. Stir in your nutritional yeast & serve warm. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!See the source image

And stay warm out there đŸ™‚

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