Ingredients
- 1 tbsp. Canola Oil Or Soy Margarine
- 1 cup Chopped Onion
- 2-4 Cloves Garlic, minced
- 1 Head Cauliflower, chopped into 2 " chunks
- 2 medium Potatoes, peeled and diced
- 2 Vegetable Bouillon Cubes
- 6 cups Water, with 2 bouillon cubes
- 2 tsp. Salt Free Herb And Spice Seasoning Mix
- 1 tsp. Ground Coriander
- 1 cup Canned Great Northern Bean, drained and rinsed
- Salt And Pepper
Preparation
Step 1
Heat the oil or margarine in a soup pot and add the onion and garlic.
2Saute over medium heat until the onion is golden, about 10 minutes.
3Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
4There should be enough broth to cover all but about an inch of the veggies.
5Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
6Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
7Puree about half of the beans with each of the two batches of vegetables.
8Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
9Let the soup stand for 1-2 hours before serving, then heat through as needed.
10Ladle into soup bowls and garnish the tops with 2-3 garnishes.