Make a pot of this spicy vegetarian soup and you will have a week’s worth of satisfying healthy lunches. By adding the undrained beans it becomes a natural thickener to the broth. It comes together in about 30 minutes and gets even better the longer it sits in the refrigerator - my kind of lunch!
Serves 6
2 tablespoons olive oil
2 tablespoons Harissa paste
1 teaspoon cumin
½ cup chopped onions
3 carrots peeled and cut into disks
1 can white beans, undrained
1 28-ounce can San Marzano tomatoes and their juices, crush the tomatoes to break them apart
28-ounces water - use the tomato can to measure
4 cups finely chopped cauliflower
2 teaspoons kosher salt
1 tablespoon each honey and lemon juice
Serve with grated cheddar cheese, sour cream and cilantro if desired
Heat a large enamel Dutch oven pot to medium high heat and add the oil, Harissa paste, cumin and the onions
Stir until the onions soften and the spices become fragrant
Add the rest of the ingredients except the honey and lemon juice
Simmer the soup for about 20 minutes or until the cauliflower is just tender but not mushy
Add the honey and lemon juice, stir and adjust the salt if necessary