Simple, delicious and unknowingly protein packed, this is one of my favorite soups to make on a rainy day!
1.5 cups dried white beans OR 1 can cannellini beans
1 cauliflower, cut into small florets
1 tbsp. olive oil
1 white or yellow onion, peeled and chopped
1 leak, dark greens removed and then sliced into rounds
1 clove garlic
2 tbsp. curry powder
1 bay leaf
Salt & pepper, to taste
8 cups water + 2 tbsp. soup mix OR 4 cups water + 4 cups low-sodium vegetable broth
*If using dried white beans, place in bowl and cover with water. Let soak for at least 10 hours or overnight.
Heat olive oil in a pot over medium-high and onion and leek. Saute for 3-5 min and add cauliflower, stirring every few minutes for 10 minutes. Add garlic, curry powder, bay leaf, salt & pepper. Saute for another 2 minutes.
Drain the water from the beans and mix beans into pot. Top with water/broth, cover, bring to a boil and then slightly open the top and reduce heat to simmer.
Cook for 1-1.5 hours stirring every 30 minutes. Remove the bay leaf and puree soup using a hand blender.
*If using a regular blender, fill blender 1/2 way and blend before adding the next batch. Do not fill blender all the way!