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Creamy white beans and hearty potatoes fill this delicious vegan soup, accompanied by a fresh, fiber-rich cauliflower and rice salad, topped with crunchy pumpkin seeds.
Ingredients
Scale
For White Bean Soup
- 1 Tablespoons olive oil
- 3 cloves garlic, minced
- ½ yellow onion, diced (½ cup)
- 2 (6-8 oz) Yukon gold potatoes, peeled and cubed
- 1 carrot, chopped (½ cup)
- 1 (15 oz) can white beans, drained and rinsed
- ½ teaspoon kosher salt
- 5 cups low sodium vegetable broth
- 1 teaspoon Herbes de Provence or thyme
- ½ teaspoon black pepper
- ½ chopped parsley
For roasted cauliflower salad
- 1 head cauliflower, small florets (4 cups)
- 1½ Tablespoons olive oil
- Dash each kosher salt and black pepper
- 2 cups cooked brown rice, warmed
- ½ yellow or red onion, diced (½ cup)
- ¼ cup chopped parsley
- Fresh 20 dressing of choice (see notes)
- ¼ cup toasted pumpkin seeds, optional
Instructions
For White Bean Soup
- Heat a large stock pot over medium heat and add olive oil. When oil is hot, add garlic and onions and sauté for about 3 minutes.
- Add potatoes, carrots and sauté for another 3-4 minutes.
- Add remaining ingredients except parsley, bring to boil, then reduce to simmer. Cook for 20-25 minutes or until potatoes are tender.
- Garnish with parsley to serve.
For roasted cauliflower salad
- Preheat oven to 425°F
- Toss cauliflower with olive oil, salt and pepper. Roast on a rimmed baking sheet for about 12-15 minutes, turning once during cooking.
- Add cauliflower to a medium serving bowl and add rice, onion, and parsley. Toss gently with Fresh 20 dressing of choice. Top with pumpkin seeds, if desired.
Notes
Pantry Dressing Recipes: www.thefresh20.com/pantrydressings
- Prep Time: 10
- Cook Time: 35