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Rainy Day Soup


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Description

A comforting soup for rainy days


Ingredients

Scale
  • olive oil
  • 1/2 large Vidalia onion, chopped
  • 3 garlic cloves, minced
  • 1 sweet potato, cut into small cubes (I don’t peel mine, but feel free to do so if you wish)
  • 2 cups cauliflower florets, cut into small pieces
  • 6 cups vegetable stock/broth
  • 1 (15.5 oz) can black beans, rinsed and drained
  • 4 stems of kale, deveined and torn into small pieces
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 sea salt
  • dash cinnamon (optional–I love cinnamon and the subtle sweetness it adds to savory dishes)

Instructions

  1. In a large soup pot, heat a few swirls of olive oil over medium heat (about 2 tablespoons?  I didn’t measure).  Add your onion and garlic and cook until the onion is soft and translucent, about 8 minutes.  Add the sweet potato and stir so it is coated with some of the oil.  Allow to cook about 5 minutes.  Add the cauliflower, stock, parsley, thyme, and salt and bring to a boil.  Lower heat and simmer about 25-30 minutes.  Add the black beans and kale and cook another 15-20 minutes, until the vegetables are tender.  Stir in the dash of cinnamon and serve.
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 9.5g
  • Sodium: 707mg
  • Fat: 7.5g
  • Carbohydrates: 32.5g
  • Protein: 5.5g