Black Bean Cauliflower Soup
Usually when I buy a head of cauliflower I use the entire thing making cauliflower soup. This time, I used but half of it in a Thai-inspired noodle dish so I had a half of a head left over with no specific purpose. So, I needed to come up with a good use for half a head of cauliflower.
I’m a real fan of using what I already have in the pantry as well as a big fan of not wasting any food. So I devised a plan to use that half a cauliflower along with some other pantry staples.
One of my favorite seasonings is cumin. It adds such a deep and warming flavor to every dish in which it’s present. It’s one of the seasoning I buy in bulk! So with cauliflower and cumin on my mind I created this soup—one that I think is a wonderful addition to my fall cooking repertoire and just really delicious in general!
1, 15.5 oz can black beans
4 cups veggie stock
6 Tbs nutritional yeast
6 Tbs coconut cream
1 Tbs cumin, divided
1 Tbs chili powder, divided
1 Tbs Kala Namak, divided (or whatever salt you have on hand)
1/2 head cauliflower (approx. 365 g—more won’t hurt)
3/4 very large onion (approx. 335 g)
4 Tbs olive oil, divided
1/2 diced avocado and 15-ish quartered grape tomatoes for garnish
Cut the florets from the cauliflower head and place in a appropriately sized bowl—don’t discard the stems; they are equally useable and delicious!
Add half each of the olive oil, cumin, chili powder, and salt and mix well to coat all of the cauliflower—this doesn’t need to be exact so don’t stress. Place the cauliflower on a baking pan lined with aluminum foil and roast at 375 degrees for about 22 minutes.
While the cauliflower is roasting, roughly chop the onion and add to a frying pan with the remainder of the olive oil and cook on medium until translucen
While the cauliflower and onion is cooking away, take a large stock pot and add the veggies stock, coconut cream, and the reminder of the salt, cumin, chili powder, and all of the nutritional yeast. Set the heat to low and stir to combine to warm up the stock and spices.
Once the onions are translucent and golden and the cauliflower is roasted until brown and crispy on the edges, dump them both into the pot with the stock and seasoning. Bring the mixture up to a simmer and cook for about 6–7 minutes. After 6–7 minutes add in about 3/4 of the black beans and simmer an additional 10 minutes. Once all the beans are tender and the mixture is fragrant grab that stick blender of yours and mix until smooth.
Simmer for another 5 minutes and then add in the last of the black beans and continue to simmer for as long as it takes to dice up the avocado and tomatoes.
That’s it!; your soup is ready to serve! It’ll keep for several days but, if you live in my house, it won’t last for but a couple of days ;-)