Curry Soup with Cauliflower Rice and White Kidney Beans
2019.02.18
This is a curry-flavored cauliflower rice soup, perfect for cold mornings. Veggie Maria’s cauliflower rice is finely cut, making it an immediate and convenient ingredient for the soup. It’s an ideal choice when you want to add a bit more vegetables to your meal. (Ingredients for two people)
| Veggie Maria Cauliflower rice | 200g |
| White kidney beans | 1/2 can |
| Onion | 1/2 |
| Olive Oil | Tbsp 1/2 |
| Cumin | Tsp 1 |
| Garlic | A clove |
| Curry powder | Tsp 1〜2 |
| Water | 300cc |
| Consomme | Tsp 1 |
| Solt | A pinch |
Preparation
- Finely chop onions and garlic.
- In a pot, add olive oil, garlic, and cumin, and sauté over low heat until fragrant. Then add onions and sauté until they are translucent.
- To the pot, add frozen cauliflower rice, white kidney beans, curry powder, water, and consommé. Bring to a boil over medium heat, then simmer for 15 minutes on low heat.
- Finally, adjust the taste with salt.
