Mexican · Serves 2
with Cilantro & Blue Corn Tortilla Chips
This hearty, flavorful vegan soup is ready in under 30 minutes and cooks in one pot, making cleanup a breeze! Cauliflower and beans are simmered in a richly-spiced broth—veggie stock, onion, green pepper, tomatoes, and Southwest seasonings—until tender. Garnish with fresh cilantro and serve crunchy blue corn tortilla chips alongside for a SOUP-er supper.
Wash and dry produce.
Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato into ½-inch pieces. Cut cauliflower into bite-size pieces.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes.
Add another drizzle of oil. Stir in Southwest Spice Blend, tomato, and tomato paste; cook until fragrant, 1 minute.
Stir beans and their liquid, cauliflower, Tex-Mex paste, stock concentrate, and 1½ cups water (2½ cups for 4 servings) into pot with veggies.
Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 7-10 minutes. TIP: If soup isn’t thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water.
Taste and season with salt (we used 1½ tsp; 2½ tsp for 4 servings) and pepper.
Pick cilantro leaves from stems.
Divide soup between bowls and sprinkle with cilantro. Serve with tortilla chips on the side.
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