I usually add carrots to the soup, but we seemed to have eaten them all, so I had to do without them. It’s very easy to make and fairly quick too, and it’s a hearty meal without weighing you down and making you feel heavy. Kemal had a bowl for lunch with a yogurt roll (made with regular honey instead of lavender honey) that I made last night.
Here’s the recipe so you can try it yourself sometime.
Cauliflower Bean Soup
Ingredients:
- 8 medium-sized potatoes with skins on, diced
- 8 cloves garlic, diced
- 1 large head cauliflower, broken up into florets
- 1 15 oz. can great Northern beans
- 1 15 oz. can pinto beans
- 32 oz. chicken broth
- 2 tsp. thyme
- 1 tsp. Hungarian sweet paprika
- 1 tsp. salt (Optional)
- 1 tsp. pepper
- water
Instructions:
- Wash and dice the potatoes.
- Peel and dice the garlic.
- Then put the potatoes and garlic in a large pot with enough water to cover them.
- Cook on high heat until the water boils, then reduce the heat to medium. Stir occasionally and cook until the potatoes are soft.
- While the potatoes and garlic are cooking, wash the cauliflower and then break it up into small florets.
- After the potatoes are soft, add the chicken broth, beans, and cauliflower.
- Add all the spices except salt. Check to see how salty the soup is, and then add salt to taste. I used 1 tsp.
- Cook on medium heat until the cauliflower is at the desired softness you like. We don’t like our cauliflower to be really soft so we don’t cook it for a long time. But if you like it softer, just cook it longer.
