Cauliflower & Red Bean Soup

Cauliflower & Red Bean soup resulted from a request to create something that had both beans and turmeric.  This is a “dump soup”.  I put all of the vegetable ingredients together into one freezer bag so that the only thing required to cook is to pull out a freezer bag and open a can of beans. If you extra freezer space, you can make up four or so “dump bags” in one batch.  

Soup is an excellent choice for easy mid-week meals with leftovers packed into lunch for the next day. The addition of turmeric will help protect you from the “office cold” and keep you warm in winter.

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Cauliflower & Red Bean Soup

If you extra freezer space, you can make up four or so "dump bags" of vegetables in one go for easy mid-week meals.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Lunch, Soups & Salads
Cuisine British
Servings 4 servings

Ingredients
  

  • 500 grams cauliflower frozen
  • 250 grams spinach frozen, chopped spinach
  • 200 grams onions frozen, diced
  • 50 grams garlic frozen
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 cube kallo garlic and herb stock cube
  • 1 cube vegetable stock
  • 400 gram kidney beans drained and rinsed
  • 500 ml water

Instructions
 

  • In a large, non-stick pot, heat the olive oil on medium heat
  • Tip in all of the frozen vegetables. Cover and cook on low for about 15 minutes until the vegetables have thawed.
  • Turn heat up to medium-high, add spices and stir and cook until the vegetables gain a little bit of colour.
  • Add just enough water to cover the vegetables (about 500 ml) and the two stock cubes.
  • Bring to simmer and let simmer for about 10 minutes.
  • With a ladle, remove some of the vegetables and reserve.
  • With a stick blender, blend the remaining contents of the pan.
  • Add in reserved vegetables and kidney beans.
  • Heat through.
  • Serve with a few sprigs of coriander if desired.