Roasted Cauliflower & White Bean Soup
I'm super conscious that you are what you eat, and that every meal time is an opportunity to fuel your body.
But I'm also a bit of a non-stop person and need quick, convenient meals a LOT. Our range of convenient vegan ready meals can help with a busy lifestyle.
For me, this soup recipe is the perfect quick lunch - it's got turmeric and tahini for added nutrients and a nice protein hit, thanks to the beans. You can make it in batches and heat it up in minutes when you need a speedy, but super tasty and nutritious plant-based lunch. And of course it is completely vegan friendly!
Ingredients (serves 2):
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180g cauliflower florets (roasted for 30 mins in 10g vegetable oil, on 180 degrees)
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220g white beans (I use cannellini)
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10g tahini
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10g soy sauce
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1g turmeric powder
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460g water
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7g apple cider vinegar
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a generous amount of black pepper
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toasted pumpkin seeds and your favourite oil to serve
Method:
It’s so simple! Once your cauliflower is roasted, just blitz everything together until smooth and heat to serve. I like to drizzle avocado oil on top and a sprinkle of toasted pumpkin seeds (toasted in a dry pan on a med-high heat).
