One-Pot Vegan Cauliflower & Bean Soup
with Cilantro & Blue Corn Tortilla Chips
This hearty, flavorful vegan soup is ready in under 30 minutes and cooks in one pot, making cleanup a breeze! Cauliflower and beans are simmered in a richly-spiced broth—veggie stock, onion, green pepper, tomatoes, and Southwest seasonings—until tender. Garnish with fresh cilantro and serve crunchy blue corn tortilla chips alongside for a SOUP-er supper.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 unit
Tomato
10 ounce
Cauliflower Florets
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
1 unit
Black Beans
1 unit
Tex-Mex Paste
1 unit
Veggie Stock Concentrate
¼ ounce
Cilantro
1.5 ounce
Blue Corn Tortilla Chips
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato into ½-inch pieces. Cut cauliflower into bite-size pieces.
• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Add another drizzle of oil. Stir in Southwest Spice Blend, tomato, and tomato paste; cook until fragrant, 1 minute.
• Stir beans and their liquid, cauliflower, Tex-Mex paste, stock concentrate, and 1½ cups water (2½ cups for 4 servings) into pot with veggies. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 7-10 minutes. TIP: If soup isn’t thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water. • Taste and season with salt (we used 1½ tsp; 2½ tsp for 4 servings) and pepper.
• Pick cilantro leaves from stems. • Divide soup between bowls and sprinkle with cilantro. Serve with tortilla chips on the side.
