Smoky Cauliflower and Bean Soup
I’m really happy I have a blog. It helps keep me organized and makes me feel a part of the vegan community. I’m especially happy when someone reads my blog and gives me a heads up about something I’d probably like. That’s how this soup came to be. Jennifer sent me a link to a soup from Bon Appetit that had potatoes, kale and chorizo. And smoked paprika, one of my favorites! Using that recipe for inspiration, I took it in a different direction, but kept the smoked paprika, of course. Thanks, Jennifer!
Smoky Cauliflower and Bean Soup
8 oz soyrizo
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups cauliflower, cut into florets
1 carrot, cut in disks
2 tsp smoked paprika
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 cup red wine
8 cups broth
1 can white beans, drained and rinsed
1 Tbsp tamari
1/4 cup fresh parsley
1/2 # pasta of choice, cooked according to the box
salt and pepper to taste
I’ve just recently started using soyrizo, and I don’t need any oil to brown it to a nice crispness, but if you do, add a little to the soup pot. Crumble the soyrizo into the soup post and brown it. Then remove to a plate and set aside. (This is when I add the oil to the soup pot). Add the onions to the pot and cook until clear, then add the garlic, cauliflower and carrots. Stir a few minutes, then add the paprika, basil and parsley. Add the cooked soyrizo back into the pot. When it starts to smell a little smoky, add the 1/2 cup wine and turn up the heat until it cooks off. Then add the broth, beans and tamari. Bring to a boil and simmer for about 15 minutes. Stir in the parsley and adjust the seasonings. Add the pasta just before serving.
The sun is shining here today and spring can’t be far behind, even though our temperatures have been in the single digits at night. In the meantime, I’m going to keep making soup. Hope you enjoy this smoky-good meal in a bowl, too!
