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
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If you extra freezer space, you can make up four or so "dump bags" of vegetables in one go for easy mid-week meals.
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Rating: 5
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Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
  1. In a large, non-stick pot, heat the olive oil on medium heat
  2. Tip in all of the frozen vegetables. Cover and cook on low for about 15 minutes until the vegetables have thawed.
  3. Turn heat up to medium-high, add spices and stir and cook until the vegetables gain a little bit of colour.
  4. Add just enough water to cover the vegetables (about 500 ml) and the two stock cubes.
  5. Bring to simmer and let simmer for about 10 minutes.
  6. With a ladle, remove some of the vegetables and reserve.
  7. With a stick blender, blend the remaining contents of the pan.
  8. Add in reserved vegetables and kidney beans.
  9. Heat through.
  10. Serve with a few sprigs of coriander if desired.