Spring Soup With Cauliflower And Beans
But this spring soup is light and refreshing all year long and especially perfect for those warmer weather days when you want to eat and feel satisfied, but keep it light enough to be active and not feel weighted down.
In a large pot bring 6 1/4 cup of vegetable broth to a boil.
Meanwhile heat olive oil in a medium saucepan and over medium heat. Add onion, carrot and sauté for 5 minutes.
Stir in cauliflower and cook for continue cooking for another 5 minutes. Remove pan from the heat and set aside.
Meanwhile, dilute tomato paste in the remaining 3/4 cup of vegetable broth.
Add potatoes to the broth and cook for 10 minutes until potatoes are tender but not fully cooked. Add beans, cook for 5 minutes. Stir in cauliflower, tomato paste and cook for another 5 minutes.
Season the soup with salt and pepper. Add garlic, let it infuse the soup for a minute and remove from the heat.
Serve with a dollop of sour cream and chopped dill.
Calories: 295kcal | Carbohydrates: 44.9g | Protein: 14.9g | Fat: 6.7g | Saturated Fat: 1.2g | Sodium: 1569mg | Potassium: 1442mg | Fiber: 11.9g | Sugar: 8.1g | Calcium: 110mg | Iron: 4.3mg