Vegan Cauliflower Bean Soup

    I have to say…this is absolutely delicious…if I do say so myself…and I do say so!!!  This is great for a large crowd, OR follow my lead and make these into individual 2 cup servings for lunch all week, plus 5 more servings to put in the freezer for another week.  And that’s how you use your noodle people.  I have started meal prepping for two weeks at a time, one week to eat and the other week in the freezer, great help with time in the kitchen.  Each of these 2 cup servings are only 293 calories, 40.6g carbs, 8.5g fiber, 32.1g net carbs, 13.4g protein, and 9.6g fat.  Serve this with a side salad, or over a small baked potato.  This has become my new favorite soup hands down!

Ingredients for 10~two cup servings~

3/4 cup DRY Pinto Beans (sub with favorite dry Bean)

1 cup DRY Garbanzo Beans (sub with favorite dry Bean)

1 cup DRY Lentils (sub with favorite dry Bean or Legume)

1 Tablespoon Olive Oil

1 medium chopped Onion

1 Tablespoon chopped Garlic

13.5oz can Full Fat Coconut Milk

8 cups Vegetable or Chicken Broth

1 large head (approx 1.5 pounds) chopped Cauliflower

5 medium (about 14oz total) cleaned and diced Carrots

2 Tablespoons Curry Powder

1 Tablespoon Cumin

1 teaspoon Ginger

Dash Cinnamon

      Add DRY Beans to pot, cover with water, soak overnight, in the morning drain and cover with water again, simmer for 2 hours or til tender.  Meanwhile, add chopped Onion and Garlic to stock pot with Olive Oil til golden brown, then add Coconut Milk and Broth, along with Cauliflower and Carrots, simmer for 30 minutes or til tender, then stir in cooked Beans.  Enjoy :)