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
- 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