1 1/2 tsps Extra Virgin Olive Oil
1/2 Leeks (small, trimmed, sliced)
1/2 head Cauliflower (medium, roughly chopped)
2 1/4 tsps Cajun Seasoning
2 cups Vegetable Broth, Low Sodium
3 1/2 ozs Tofu (soft, cut into chunks)
1 cup Lima Beans (cooked)
2 tbsps Cilantro (chopped)
1. Heat the oil in a large saucepan over medium heat. Add the leeks and the cauliflower and cook, stirring, for five to eight minutes or until softened.
2. Stir in the seasoning and the broth, then add the tofu and lima beans.
3. Bring to a boil, reduce heat, and simmer on low until it thickens for about 10 minutes.
4. Remove from heat. Add the cilantro and blend the soup with an immersion blender until smooth. Serve and enjoy!
Refrigerate in an airtight container for up to four days or freeze for up to three months.
One serving is equal to two cups.
Top with cheese and/or avocado slices and serve with tortilla chips.
No Lima Beans
Use any cooked white bean.
- Cook Time: 25 minutes
- Serving Size: 1
- Calories: 453
- Sugar: 12g
- Sodium: 3653mg
- Fat: 13g
- Carbohydrates: 62g
- Fiber: 19g
- Protein: 28g
- Cholesterol: 0mg