I love soup. To me it’s just about the best food: simple, cheap, nutritious, low-fat, high-fibre, a great way to cram in some veggies, and it can be pretty eco-friendly too if you source your ingredients locally and from low on the food chain.
Yesterday I made a surprisingly good and super cheap soup that also turned out to be vegan! I found a head of cauliflower marked down 50% at the Rideau Loblaws, so the total cost came in around $3 for a huge pot that served us for dinner, lunch, and I froze 2 servings for a simple supper down the road.
Curried Cauliflower-Bean Soup
2 tbsp oil
1 onion, minced
1 tbsp curry paste (I used Patak’s Madras paste)
1 large clove garlic, minced
1 head cauliflower, separated into florets
1 can cannellini (white kidney) beans
6 cups broth (I used McCormick’s Chicken flavoured vegetarian soup cubes)
Heat oil over medium heat. Add onion and saute until lightly browned. Stir in curry paste and garlic and cook until fragrant, 30 seconds to 1 minute. Add cauliflower and brown it a little. Rinse beans and add to the pot, then add 6 cups broth (or enough to cover). Bring to a boil and then simmer until the cauliflower is very soft (15-20 minutes). Puree and serve with toast or croutons.
You could probably add some yogurt to this for some extra creaminess but the beans make it very creamy and substantial.