Today on the blind vegan. I wish everyone a happy new year and I share my vegan cauliflower, tomato vegetable soup recipe with everyone who enjoys eating vegetable soup. If you like this podcast, please feel free to follow, review and share it with anyone who enjoys cooking vegan food. Thank you so much for your support. Here is the recipe ingredients: one bag of frozen cauliflower, one bag of frozen mixed vegetables, two yellow potatoes, chopped, 1/2 yellow onion, chopped, one can of black beans, one can of diced tomatoes, 2 tablespoons of tomato paste, 2 tablespoons of vegetable stock powder, 4 cups of water, 1 tablespoon of basil, 1 teaspoon of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of pink Himalayan salt, and 1 1/2 teaspoon of crushed black pepper. Place all ingredients into a medium size pot and cook on medium high for 35 to 45 minutes or until the potatoes are fork tender. This recipe feeds up to four people. I hope you enjoy it as much as I enjoyed making it. Once again, thank you so much for your support, and I will see you in the next episode of the blind vegan.