Curried Cauliflower Soup

Simple, delicious and unknowingly protein packed, this is one of my favorite soups to make on a rainy day!

INGREDIENTS

• 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

DIRECTIONS

*If using dried white beans, place in bowl and cover with water. Let soak for at least 10 hours or overnight.

1. 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.

2. 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.

3. 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!

Enjoy!