Do you try to do a few meatless meals a week? If not, try. This is a tasty favorite in my family, and perfect for large gatherings. Another beauty is this is super for cold or warm weather fare. This is a hearty vegan dish that will excite your taste buds, fill your belly and thrill your soul. :)
Ingredients for one large pot~
1 large head Cauliflower, cut in florets
2 Tablespoons Olive Oil
Dash Everything Bagel Seasoning (sub with Salt, Pepper, Garlic Powder)
1 large Onion, diced
1 Tablespoon chopped Garlic (more if desired)
Dash Cayenne
1 pound baby Carrots, sliced
1 small piece Ginger, peeled and diced
4 cups Vegetable Broth (more if desired for thinner soup)
2 diced Potatoes
2 diced Sweet Potatoes
1 can petite diced Tomatoes
1 can Tomato Sauce
1 Tablespoon Tumeric
1 Tablespoon Chili Powder
1 Tablespoon Cinnamon
2 cans drained Garbanzo Beans
1 can full fat Coconut Cream
Add chopped Cauliflower to foil lined cookie sheet, drizzle a Tablespoon Oil over top, rub around til fully incorporated. Season with Bagel Seasoning, or as desired. Roast at 450 for 20 minutes. Meanwhile, add remaining Oil to stock pot, along with Onion, Garlic, dash of Cayenne til lightly golden. Add diced Carrots and Ginger, cook til Onions are deep golden. Add remaining ingredients to pot except for Beans and Coconut Cream, simmer 40 minutes, stirring often. Add extra Broth if necessary or desired for thinner soup. Finally stir in Cauliflower, Beans and Coconut Cream til well combined and heated thru. Garnish with sliced Green Onions if desired. Enjoy :)
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