Roasted Cauliflower & White Bean Soup

by Thea Brook

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):

  • 180g cauliflower florets (roasted for 30 mins in 10g vegetable oil, on 180 degrees)

  • 220g white beans (I use cannellini)

  • 10g tahini

  • 10g soy sauce

  • 1g turmeric powder

  • 460g water

  • 7g apple cider vinegar

  • a generous amount of black pepper 

  • 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).

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