Delicious Living

Creamy White Bean and Cauliflower Soup

This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets. Make a batch for cold, wintry days or save for hot lunches. 

Creamy White Bean and Cauliflower Soup
Recipe Yield: 
4 servings
Recipe Ingredient Details: 
1 small head cauliflower, florets and stems (about 6 heaping cups)
2 tablespoons olive oil
1 medium onion, peeled and sliced
4 cloves garlic, peeled and smashed
1 (14.5 ounce) can white beans, rinsed and drained
1 quart reduced-sodium vegetable broth
1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves) with additional for garnish
¼ teaspoon pepper
½ teaspoon salt
1 lemon, zested and sliced
Chive oil* or olive oil (optional)
Recipe Instructions: 
Chop florets and stems into bite-size pieces, discarding any tough parts.
Warm olive oil in a medium pot over medium heat. Add cauliflower, onion and garlic, and stir to coat. Add beans, broth, thyme, pepper and salt, and bring to a simmer. Cook for 14–16 minutes, or until cauliflower is very soft.
Purée with an immersion blender, or let cool slightly and blend. Serve soup topped with lemon zest, thyme and a drizzle of chive oil or olive oil (if using).
* To make chive oil: In a high-speed blender, combine 1 cup olive oil, ¼ cup chopped chives and ¼ cup parsley or thyme; blend until combined. Pour through a fine-mesh strainer and store in an air-tight container at room temp.
Recipe Additional Notes: 

PER SERVING (2 cups): 196 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 629mg sodium, 24g carb (7g fiber, 13g sugars), 7g protein

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