I first made this soup a few years ago and forgot how good and simple it was. I made a batch in my pressure cooker this past weekend, and it provided 4 days of lunch plus a little leftover for the baby to try (she ate it up aside from the cauliflower, ha!). It is nutritious and delicious! You can always limit ore exclude the chili powder if you don’t like spicy food. My only complaint about it was that on days when I exercised heavily, it was not enough food for lunch! By Thursday I broke down and had to supplement it with sushi for some extra protein. You could also add a protein of your choice to the soup itself such as shrimp, sausage, or shredded chicken (those rotisserie chickens from the grocery store are quick and easy to shred and add!)
The recipe was adapted from this site.
Curried Cauliflower, Carrot, and Cannelini Bean Soup
1 medium head cauliflower, roughly chopped into florets (or smaller if you like)
–– you can also now get frozen riced cauliflower if you prefer the smaller pieces and don’t want to rice your own cauliflower in a food processor
2 medium carrots, peeled and cut into discs
1 small yellow onion, diced
2-3 cloves garlic, diced
1-2 sprigs fresh rosemary (or a few sprinkles of dried rosemary)
1 tbsp dried parsley
1/2 tbsp dried thyme
1 tbsp cumin powder
1 tbsp garam masala
1 tsp turmeric powder
1/2 to 1 tsp red chili powder (optional)
1/2 cup canned tomato puree (or 1 small fresh tomato, diced small)
2 14-oz cans of drained and rinsed white cannellini beans (can also use Great Northern beans or navy beans)
1 cup of vegetable or chicken broth (can also opt for a bouillon cube)
Water (amount varies)
Salt and black pepper to taste
1. In a large pressure cooker, heat oil and saute onions and garlic.
2. Add the powdered spices and saute until fragrant.
3. Add the tomato sauce and saute until darker red.
4. Add the carrots and saute for 5 minutes.
5. Add cauliflower and drained/rinsed cannellini beans. Mix well.
6. Add broth plus enough water to just cover the ingredients. You do not want to overfill the pressure cooker! It should not be more than 3/4 full.
7. Cook on medium heat for 3-5 whistles or about 10 minutes.
8. May want to add a little more water depending on if it is too thick once cooked, or leave as is.
9. Add salt and black pepper to taste.