Flavorful spices, fresh lime, and protein-rich white beans will make this soup from Mixed & Measured blogger Riley Yahr a regular in your weeknight supper rotation.
What you need:
1 tablespoon olive oil
2 large shallots, chopped
2 garlic cloves, minced
1 (4-ounce) can diced green chiles
1 large head cauliflower, chopped into florets
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red chili flakes
1 teaspoon cumin
6 cups vegetable broth
2 cans Northern white beans
2 cups chopped kale (stems and stalks removed)
3 limes, juiced
1 avocado, sliced
¼ cup chopped cilantro
What you do:
- In a large pot over medium heat, warm oil. Add shallots and garlic, and sauté for 2 minutes. Add green chiles, cauliflower florets, salt, pepper, red chili flakes, and cumin. Sauté for 2 more minutes. Add vegetable broth and white beans and bring to a boil, then reduce heat to low. Add chopped kale.
- Cook covered on low for 20 minutes, until cauliflower is tender. Remove from heat, add lime juice, and stir. Pour into four serving bowls and top with avocado and cilantro.
Photo credit: Mixed & Measured
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