I’ve been trying to eat as clean and plant based as possible lately, just because I feel like my body needs it right now. This soup was super hearty and filling, and was made from only veggies and white beans. If you’re looking for an easy and cozy weeknight vegan meal, give this soup a try.
What you need (serves 2):
▫️1 cup sweet peppers (I used mini red and orange)
▫️1 cup grape tomatoes
▫️1 clove of garlic
▫️1 cup cauliflower
▫️2(ish) ounces of red onion
▫️1 can navy beans, rinsed
▫️Vegetable stock
▫️2 tbsp Canola oil (or cooking oil of choice)
▫️Salt and pepper
▫️Fresh basil (garnish)
In a large skillet, add 1 tbsp oil, tomatoes (whole), and garlic (roughly chopped into large pieces). Salt and pepper. Cook for about 5 minutes or until tomatoes and garlic start to brown. Transfer the tomatoes and garlic into a blender.
In the same pan (no need to clean between steps here), add the rest of your cooking oil and the finely chopped peppers, cauliflower and red onion, and more salt and pepper. Cook for about 5 minutes, stirring occasionally.
Add the entire can of beans and cook for another 5 minutes, stirring occasionally.
Scoop half your veggie and bean mixture into the blender. Add about 1 cup of vegetable stock to the blender, and begin to blend. If the mixture is not liquifying, slowly add more stock. You want to reach a thick, soupy consistency, but not to the point of watery.
Add the blended ingredients back into the pan. Cook for about 3 minutes to combine. Serve immediately with fresh basil or garnish of choice.
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