Smoky Cauliflower and Bean Soup

Smoky Cauliflower and Bean Soup

I’m really happy I have a blog. It helps keep me organized and makes me feel a part of the vegan community. I’m especially happy when someone reads my blog and gives me a heads up about something I’d probably like. That’s how this soup came to be. Jennifer sent me a link to a soup from Bon Appetit that had potatoes, kale and chorizo. And smoked paprika, one of my favorites! Using that recipe for inspiration, I took it in a different direction, but kept the smoked paprika, of course. Thanks, Jennifer!

Smoky Cauliflower and Bean Soup
8 oz soyrizo
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups cauliflower, cut into florets
1 carrot, cut in disks
2 tsp smoked paprika
1/2 tsp dried basil
1/2 tsp dried parsley
1/2 cup red wine
8 cups broth
1 can white beans, drained and rinsed
1 Tbsp tamari
1/4 cup fresh parsley
1/2 # pasta of choice, cooked according to the box
salt and pepper to taste

I’ve just recently started using soyrizo, and I don’t need any oil to brown it to a nice crispness, but if you do, add a little to the soup pot. Crumble the soyrizo into the soup post and brown it. Then remove to a plate and set aside. (This is when I add the oil to the soup pot). Add the onions to the pot and cook until clear, then add the garlic, cauliflower and carrots. Stir a few minutes, then add the paprika, basil and parsley. Add the cooked soyrizo back into the pot. When it starts to smell a little smoky, add the 1/2 cup wine and turn up the heat until it cooks off. Then add the broth, beans and tamari. Bring to a boil and simmer for about 15 minutes. Stir in the parsley and adjust the seasonings. Add the pasta just before serving.

The sun is shining here today and spring can’t be far behind, even though our temperatures have been in the single digits at night. In the meantime, I’m going to keep making soup. Hope you enjoy this smoky-good meal in a bowl, too!

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  1. Posted March 3, 2009 at 7:49 pm | Permalink

    Wow, that sounds delicious! Thanks for sharing the recipe. :)

  2. Posted March 3, 2009 at 8:26 pm | Permalink

    I love beans and bean soup is something that I started to eat with my husband and it’s delicious! Your recipe looks great, have to try it ;o)

  3. Posted March 3, 2009 at 8:26 pm | Permalink

    Soyrizo in soup? What a great idea :)

  4. Posted March 3, 2009 at 8:52 pm | Permalink

    Ooh, that sounds terrific. I love cauliflower. Way to go!

  5. Posted March 3, 2009 at 9:02 pm | Permalink

    This sounds like a perfect combination! I would have never put it together on my own but it sounds so good…

  6. Posted March 3, 2009 at 9:26 pm | Permalink

    That sounds delicious. I too enjoy having a blog for similar reasons.

    Your recipe sounds great. I also adore paprika. It’s so flavorful and adds a great depth of flavor.

  7. Posted March 3, 2009 at 11:07 pm | Permalink

    Sounds delicious! Do you think it would work without the soyrizo? Would it be worth making without it, or is that an essential ingredient?


  8. Posted March 4, 2009 at 12:01 am | Permalink

    I am so totally making this! Smoked paprika + soyrizo + beans + pasta = AWESOME.

  9. Posted March 4, 2009 at 2:22 pm | Permalink

    I love how you took that recipe and really made it your own! Smoked paprika is one of my favorites too..

  10. Posted March 4, 2009 at 4:31 pm | Permalink

    i have fallen in love with smoked paprika during the past few months… so this soup is definitely something i need to make! looks great :)

  11. Posted March 4, 2009 at 9:02 pm | Permalink

    Thanks, everyone. We really liked it and I hope you do, too!

    Mary, I love cauliflower and think it’s under used in soup.

    Kelly, Vegan Noodle and AllularPunk if you’re big fans of smoked paprika, try berbere if you ever see it. So good, too! Not smoky, but deep and dark tasting.

    Courtney, you could definitely make it without the soyrizo. If you wanted something else texturally, you could add some browned tempeh, tvp, seitan or purchased sausages. You might want to add just a touch of vinegar to the recipe (maybe red wine vinegar?) to bump the acidity up a little since the soyrizo is acidic.

    Thanks, all!

  12. Posted March 4, 2009 at 10:04 pm | Permalink

    i love discovering new blogs, and yours is one i enjoy! that soup looks yummy. i’m all for adapting non-vegan recipes. i agree that keeping a blog helps me feel a part of the vegan community as well.

    take care!

  13. Posted March 4, 2009 at 11:27 pm | Permalink

    Thanks Tami! I might try some TVP, since I have that on hand :o)


  14. Posted March 5, 2009 at 4:04 am | Permalink

    This looks really good! I wish we could get soyrizo here, all these recipes with it sound so amazing!

  15. Posted March 5, 2009 at 6:05 am | Permalink

    that soup sounds and looks really good. It’s been forever since I’ve had soyrizo. I never thought of putting it in soup. what a neat idea.

  16. Posted March 5, 2009 at 6:25 am | Permalink

    Ooh how I love smoked paprika, and beans, and cauliflower.. looks like I’ll be making this one soon!

  17. Posted March 5, 2009 at 1:37 pm | Permalink

    that sounds really good. i love soups with pasta in and beans.

  18. Posted March 5, 2009 at 2:20 pm | Permalink

    a bowl of this along with beer-battered onion rings, and I can die a happy gal.

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