Once the temperature begins to dip it’s soup season. We love to experiment with different soups from different cultures. Kyla is the true soup queen around here but this time around I am trying my hand at making this Potato, Cauliflower and White Bean Soup vegan. This is a lightly spiced soup that should appeal to everyone. The wine comes through and the coconut is not a strong flavour. We had this with a pan of Farinata for a really satisfying meal.
Potato, Cauliflower and White Bean Soup
Course: Lunch, DinnerCuisine: Vegan, Gluten FreeDifficulty: Easy6
servings20
minutes40
minutes1
hour5
minutesIngredients
2 Tbsp of oil
1/2 a red onion, diced
4 cloves of garlic
450 g. of potatoes, peeled and cubed
450 g. of cauliflower florets
4 cups of vegetable broth
2 cup of cooked white beans
1/2 cup of coconut cream
1 tsp of thyme
2 Tbsp of apple cider vinegar
1 tsp of lemon juice
2 Tbsp of dry white wine
1 tsp of curry powder
1 tsp of salt
1/4 tsp black pepper
1/2 cup of plant based cheddar cheese
Directions
- Add the oil to a large pot over medium heat.
- When the oil is hot add the onion and garlic and cook until the onion starts to turn translucent.
- Add the potato and cauliflower and cook for another 5 minutes.
- Add the broth, bring to a boil and then reduce heat to simmer the soup for about 30 minutes.
- Add the beans, coconut, thyme, vinegar, lemon juice, wine, curry powder and salt and continue to simmer for 5 minutes.
- Use and blender to roughly blend the soup. You can make it as creamy as you like or leave some chunks of potato and cauliflower.
- Serve hot with a sprinkle of vegan cheddar and fresh black pepper.