This delicious and healthy Cauliflower And Pinto Bean Soup is a light yet filling soup. It's made with crunchy cauliflower, protein-packed beans and is perfect for when you don't want to be weighed down by a heavy meal.
– ▢2 tablespoon olive oil – ▢1 medium onion – ▢1 medium carrot – ▢½ medium cauliflower – ▢¼ c tomato paste – ▢4 medium potatoes – ▢5 c vegetable broth – ▢1 can Pinto or white beans – ▢1 teaspoon Italian seasoning – ▢1 teaspoon salt – ▢¼ teaspoon pepper – ▢4 cloves garlic – ▢3 tablespoon dill - ▢4 tablespoon sour cream optional, for serving
1. Start off by heating up a vegetable broth in a large pot and over medium heat. At the same time, heat olive oil in a medium sauté pan and over medium heat. Add onion, carrot and sauté for 5 minutes.
2. Stir in cauliflower and continue cooking for another 5 minutes. Add Italian seasoning, ½ teaspoon of salt and ¼ teaspoon of pepper. Remove pan from the heat and set aside.
3. Meanwhile, dilute tomato paste in the remaining vegetable broth. It's best to use a hand whisk.
4. Add potatoes to a pot with a broth and cook for 10 minutes until potatoes are tender but not fully cooked. Stir in Pinto beans, sautéed onion and cauliflower, tomato paste and cook soup for another 5 minutes.
5. Season the soup with the remaining salt. Add garlic, let it infuse the soup for a minute and remove from the heat. Adjust the seasoning.
6. Divide Cauliflower Bean soup among the bowls and serve with a dollop of vegan sour cream, chopped dill and some toasted baguette if you want.