A Happy, Healthy Family


Spicy Cauliflower Tomato Soup

This is probably my favorite soup, and it's so simple! It's a spin on classic tomato soup with some vegetables added to increase the nutrient density.

As with most soups, this freezes well.

Spicy Cauliflower Tomato Soup Print Friendly and PDF

1 head of cauliflower, leaves removed, diced
1 T avocado oil, divided
garlic salt and pepper, to taste
1 c yellow onion
2 c vegetable broth
15 oz tomato sauce
15 oz diced tomatoes
1 1/2 c Great Northern beans, cooked (or 1 can, rinsed and drained)
2 1/2 c organic baby spinach or kale, chopped
1/2 t dried basil
1/2 t dried oregano
1/4 t crushed red pepper

1. Preheat oven to 375 degrees Fahrenheit. Spread parchment paper over a large pan.
2. Spread cauliflower (washed, leaves removed, and diced into small pieces) over pan. Drizzle with about 1/2 T avocado oil, then sprinkle with garlic salt and pepper.
3. Roast in oven for 20-30 minutes.

Avocado oil is a little darker than you may be used to if you use olive oil, but it has a much higher smoke point than olive oil, which makes it more suitable for roasting.

4. Meanwhile, heat the remaining 1/2 T avocado oil in large stockpot over medium heat. Add onion and saute 3-5 minutes until translucent.
5. Add vegetable broth, tomato sauce, diced tomatoes, and beans. Bring to a boil, then reduce to simmer over low heat.
6. Add spinach/kale and spices; heat until greens are wilted.
7. When cauliflower is done, carefully add to pot and let simmer for about five more minutes.

Source: Inspired by Vegan Yack Attack


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