Mexican Cauliflower Soup Recipe

Recipe by Lee-Ann Charles

Ingredients:

  • 1 cup of frozen corn or 1 can (19 fl oz/540 ml) of corn

  • 3 cup of cauliflower flowerette’s

  • 1 container (900 ml) of vegetable broth (low sodium or regular)

  • 1 can (28 fl oz/796 ml) of diced tomatoes

  • 2 Tbsp of olive oil

  • 4 cloves minced garlic

  • 1 can (19 fl oz/540 ml) of black beans (salt or no salt)

  • 1 Tbsp of jerk seasoning (can be altered for taste)

  • 1 Tbsp of taco or low sodium taco seasoning (can be altered for taste)

  • Ground pepper and/or salt to taste

Directions:

  1. Heat up olive oil in a large pan over medium-high heat

  2. Add in and sauté cauliflower flowerette’s with jerk and taco seasonings

  3. Add in corn, vegetable broth, black beans, diced tomatoes and let simmer over medium heat for about 15 minutes until softened

  4. Add in minced garlic

  5. Reduce heat to low after the soup begins to boil

  6. Let stand (off stove) for a couple of minutes before serving


Note: All of the above ingredients can be altered for taste, texture and nutrition


Enjoy……..

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