One-Pot Vegan Cauliflower & Bean Soup
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One-Pot Vegan Cauliflower & Bean Soup

One-Pot Vegan Cauliflower & Bean Soup

with Cilantro & Blue Corn Tortilla Chips

This hearty, flavorful vegan soup is ready in under 30 minutes and cooks in one pot, making cleanup a breeze! Cauliflower and beans are simmered in a richly-spiced broth—veggie stock, onion, green pepper, tomatoes, and Southwest seasonings—until tender. Garnish with fresh cilantro and serve crunchy blue corn tortilla chips alongside for a SOUP-er supper.

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


10 ounce

Cauliflower Florets

1 tablespoon

Southwest Spice Blend

1 tablespoon

Mexican Spice Blend

1 unit

Tomato Paste

1 unit

Black Beans

1 unit

Tex-Mex Paste

1 unit

Veggie Stock Concentrate

¼ ounce


1.5 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories550 kcal
Fat15 g
Saturated Fat1.5 g
Carbohydrate86 g
Sugar17 g
Dietary Fiber17 g
Protein19 g
Cholesterol0 mg
Sodium2420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot



• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato into ½-inch pieces. Cut cauliflower into bite-size pieces.

Cook Veggies

• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Add another drizzle of oil. Stir in Southwest Spice Blend, Mexican Spice Blend, diced tomato, and tomato paste; cook, stirring, until fragrant, 1 minute.

Make Soup

• Stir beans and their liquid, cauliflower, Tex-Mex paste, stock concentrate, and 1½ cups water (2½ cups for 4 servings) into pot with veggies. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 10-12 minutes. TIP: If soup isn’t thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water. • Taste and season with salt (we used 1½ tsp; 2½ tsp for 4 servings) and pepper.

Finish & Serve

• Pick cilantro leaves from stems. • Divide soup between bowls and sprinkle with cilantro. Serve with tortilla chips on the side.