Cauliflower & Quinoa Taco Soup on a Budget
A lot of people believe that eating healthy is more expensive. It can be, but with effort, you can make organic healthy recipes like this cauliflower and quinoa taco soup for an affordable price! The total price for all the ingredients in this recipe was $30. After splitting this huge pot of organic soup into 12 servings, the total price per bowl was $2.50!
I grew up with a single mother who struggled to make it as she worked two jobs and attended school. My brother and I ate hot dogs, mac n’ cheese, cereal, canned soup, bologna, etc. My mom didn’t have any knowledge about health or nutrition and we ate the cheapest options available. A large percentage of our country lives paycheck to paycheck and don’t know how to cook healthy foods that still taste great for cheap. I am excited to help and share recipes and ideas so that all people can have access to real and healthy foods.
Ingredients - Average coast $30 - Makes 12 servings = $2.50 per bowl
1 head of cauliflower
1 yellow onion
2 bell peppers
2 cans of organic kidney beans
1 can of green chilies
1 large can of organic diced tomatoes
1 1/2 cups cooked quinoa
2 cartons of organic veggie broth
2 packets of taco seasoning
Chipotle hot sauce (optional)
Pre-heat oven to 450.
Trim the tops off the head of cauliflower and spread evenly on a baking sheet.
Drizzle cauliflower with olive oil and 1/2 packet of taco seasoning, toss, and roast for 15 minutes. Flip over and continue roasting until browned and soft.
In a small sauce pan, cook quinoa according to directions and set a side.
Chop onion and sauté in 2 tbsp of olive oil in large soup pot until browned.
Chop bell peppers and add to onions. Continue sautéing until bell peppers are soft and browned.
Add green chillies, tomatoes, veggie broth, and remaining packets of taco seasoning, and stir.
I like to use a hand mixer and puree most of the onions, peppers, and tomatoes to create a thicker broth, but it is optional.
When the cauliflower is finished roasting, add to the soup pot.
Add a handful of shredded carrots, two cans of drained and rinsed kidney beans, cooked quinoa, and stir.
Let simmer on low heat.
We like to add chipotle hot sauce for a little spice and smokey flavor.