Sunday, December 18, 2011

HIGH PROTEIN PUMPKIN BEAN TOMATO SOUP, VEGAN AND GLUTEN FREE

A bit spicy, a bit creamy and full of flavor.

At 400 degrees, roast half of one large cauliflower cut into florets, then chopped, tossed with 2T olive oil until lightly browned. Set aside.

In a large soup pot, saute until onion is soft:

2T oil
2 onions
4 garlic cloves
1T each: ground cumin, ground coriander ancho chile powder, chipotle chile powder

Add cauliflower and stir to coat with spices.

Add
one 28 oz can crushed tomatoes
two 15 oz cans pumpkin puree (not pie mix)
28 oz cooked black or kidney beans, or some of each
8 oz coconut milk
6 cups vegetable broth

Mix well and simmer for 15 minutes.
Add salt to taste.
Garnish with chopped fresh cilantro.

2 comments:

PinkKitchen @pinkkitchen said...

YUM!!! I don't cook entirely GF, as I actually have a healthy tolerance for gluten according to my N.D. In either case, this recipe looks delicious!

G.F.Veg said...

Hope you enjoy the recipe and thanks so much for writing!

Have you seen my facebook page?

It's got recipe links to other blogs as well as this one, plus news for healthy eaters of many stripes!

www.facebook.com/glutenfreefromNYC