Flavorful spices, fresh lime, and protein-rich white beans will make this soup from Mixed & Measured blogger Riley Yahr a regular in your weeknight supper rotation.
What you need:
1 tablespoon olive oil
2 large shallots, chopped
2 garlic cloves, minced
1 (4-ounce) can diced green chiles
1 large head cauliflower, chopped into florets
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red chili flakes
1 teaspoon cumin
6 cups vegetable broth
2 cans Northern white beans
2 cups chopped kale (stems and stalks removed)
3 limes, juiced
1 avocado, sliced
¼ cup chopped cilantro
What you do:
- In a large pot over medium heat, warm oil. Add shallots and garlic, and sauté for 2 minutes. Add green chiles, cauliflower florets, salt, pepper, red chili flakes, and cumin. Sauté for 2 more minutes. Add vegetable broth and white beans and bring to a boil, then reduce heat to low. Add chopped kale.
- Cook covered on low for 20 minutes, until cauliflower is tender. Remove from heat, add lime juice, and stir. Pour into four serving bowls and top with avocado and cilantro.
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Originally posted 2023-10-18 09:00:00.