One-Pot Vegan Cauliflower & Bean Soup

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black beans
  2 unit
• blue corn tortilla chips
  3 oz
• cauliflower florets
  20 oz
• cilantro
  ¼ ounce
• cooking oil
  2 tsp
• long green pepper
  2 unit
• pepper
• salt
• tomato
  2 unit
• tomato paste
  3 oz
• veggie stock concentrate
  2 unit
• water
  1½ cup
• yellow onion
  1 unit

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry produce. Halve, peel, and dice yellow onion . Core, deseed, and finely dice long green pepper . Dice tomato into ½-inch pieces. Cut cauliflower florets into bite-size pieces.

   yellow onion: 1 unit, long green pepper: 2 unit, tomato: 2 unit, cauliflower florets: 20 oz
2. 

   2

   Heat a drizzle of cooking 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 minutes to ⏱️ 7 minutes . Add another drizzle of oil. Stir in Southwest Spice Blend , tomato, and tomato paste ; cook until fragrant, ⏱️ 1 minute .

   cooking oil: 2 tsp, Southwest Spice Blend: 2 tbsp, tomato paste: 3 oz
3. 

   3

   Stir black beans and their liquid, cauliflower, Tex-Mex paste , veggie stock concentrate , and 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 minutes to ⏱️ 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 .

   black beans: 2 unit, Tex-Mex paste: 2 unit, veggie stock concentrate: 2 unit, water: 1½ cup, salt, pepper
4. 

   4

   Pick cilantro leaves from stems. Divide soup between bowls and sprinkle with cilantro. Serve with blue corn tortilla chips on the side.

   cilantro: ¼ ounce, blue corn tortilla chips: 3 oz