A New Take On A Classic, Plus Some Protein
This recipe was so requested I couldn�t wait to post! This is my updated take on a traditional tomato soup, with a few improvements.
By blending cauliflower into the soup base, you�re introducing an additional source of fiber, vitamins, and minerals. Cauliflower is renowned for its fiber content, contributing to improved digestion and a feeling of fullness, making it a heartier soup.
Furthermore, the inclusion of cannellini beans provides a significant boost in protein content. These beans not only enhance the overall texture of the soup but also elevate its nutritional profile, offering a plant-based protein source for those looking to increase their protein intake.
The combination of cauliflower and cannellini beans not only adds a thicker consistency and heartiness to the soup but also amplifies its nutritional value, making it a satisfying and well-rounded meal!
Pair this with a slice of buttered toast and you have a delicious warm and cozy bowl.
Ingredients
1 head of cauliflower
4 large tomatoes
1 white onion
1 red bell pepper
1 head of garlic
1 can camellia beans
2 cups vegetable stock
2 tbsp vegan sour cream
3 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
Salt and pepper to taste
Garnish: drizzle of olive oil, scoop of vegan sour cream, and red pepper flakes
Preparation
1. Roughly chop the cauliflower, onion, bell pepper, and tomatoes.
2. Place them on a lined baking sheet. Drizzle with olive oil and sprinkle with onion powder, garlic powder, salt, and pepper.
3. Roast the vegetables at 400�F for 40 minutes or until they are soft and begin to brown.
4. Allow the roasted veggies to cool, then transfer them to a blender. Squeeze in the roasted garlic cloves and blend until smooth.
5. Transfer the blended mixture back into a pot. Add vegetable stock and vegan sour cream. Heat the soup until it reaches the desired consistency.
6. Serve the soup in bowls. Garnish each serving with a drizzle of olive oil, a dollop of vegan sour cream, and red pepper flakes.