Black Bean Cauliflower Soup
We are winding down the year and while not much will be different on January 1, we are seeing the light at the end of the tunnel (I hope)! This will be the last new recipe for 2020 but I have some delicious items planned for 2021. As always, if you have requests or just want to see how I can “healthify” a meal, please reach out!
I’ll be doing a mindset email series for newsletter subscribers in January along with Meal Plans. If you aren’t already getting my monthly newsletter, sign up today! (scroll to the bottom)
This black bean soup has bacon in it so obviously it is delicious (duh) but I also snuck in extra veggies that makes it hearty but don’t overwhelm your palate. I hope you all have an amazing holiday season!
Black Bean Soup
2 servings
3 slices thick cut bacon (leave out if vegetarian)
2 cups riced cauliflower (buy a head and rice in a food processor or buy pre-riced)
1/4 cup chopped onion
2 cans black beans, drained and rinsed
1 3/4 cup broth (veggie or chicken)
1/4 cup coconut milk
2 tsp minced garlic
1/4 tsp paprika
1/2 tsp black pepper
1/2 tsp sea salt
1 tsp cumin
1/4 cup medium heat chunky salsa
cilantro to top
Tools: large stock pot or dutch oven, immersion blender
Cut the bacon into small slices and cook in a large pot or dutch oven over medium high heat
Add in the 1/4 cup chopped onion and 2 cups riced cauliflower and stir, cooking over medium heat for 5 minutes
Add 1 can of black beans (drained and rinsed), 1 cup broth, 1/4 cup coconut milk, garlic, paprika, and pepper
Cook for 5 minutes on medium heat
Using an immersion blender (or dumping into a blender if you don’t have an immersion), blend all until smooth
Once smooth, add in the remaining can of black beans (drained and rinsed), 3/4 cup broth, 1/4 cup chunky salsa, 1/2 tsp sea salt, and 1 tsp cumin
Simmer on low for 15 minutes. Top with cilantro
Speed it Up
Buy pre-riced cauliflower
Prep in Advance
Rice the cauliflower in advance
