Creamy Cauliflower White Bean (Printable Version)
Velvety roasted cauliflower and white bean blend with lemon and aromatic herbs for a comforting meal.
# What You'll Need:
→ Vegetables
01 - 2 cups cauliflower stems (from 1 large head), chopped
02 - 1 cup cauliflower florets, optional for added texture
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and chopped
05 - 2 cloves garlic, minced
06 - 1 celery stalk, chopped
→ Legumes
07 - 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
→ Liquids
08 - 4 cups low-sodium vegetable broth
09 - 1 cup water
10 - ½ cup heavy cream or unsweetened plant-based cream
→ Fats and Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried thyme
13 - ½ teaspoon ground cumin
14 - ½ teaspoon smoked paprika
15 - Salt and freshly ground black pepper, to taste
16 - Zest of ½ lemon
17 - Juice of ½ lemon
→ Garnishes
18 - Chopped fresh parsley
19 - Olive oil drizzle
20 - Croutons or toasted seeds
# How To Make:
01 - Preheat oven to 425°F. Toss chopped cauliflower stems and florets with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet.
02 - Roast cauliflower for 20 minutes, turning once halfway through, until golden and tender.
03 - While cauliflower roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 to 7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
04 - Add roasted cauliflower, drained white beans, dried thyme, ground cumin, and smoked paprika to the pot. Stir well to combine and coat evenly.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to low and simmer for 15 minutes until all flavors meld together.
06 - Remove pot from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer in batches to a countertop blender, blend until silky, then return to the pot.
07 - Stir in heavy cream or plant-based cream, lemon zest, and lemon juice. Season with salt and pepper to taste. Warm through gently over low heat for 2 to 3 minutes.
08 - Ladle into bowls and garnish with chopped fresh parsley, a drizzle of olive oil, and croutons or toasted seeds as desired.
# Expert Advice:
01 -
- It transforms scraps into a silky, restaurant-worthy soup that nobody guesses started with vegetable trimmings.
- The white beans add enough protein and body that this works beautifully as a complete meal no sides required.
02 -
- Do not boil the soup after adding the cream or it can separate and take on a grainy texture.
- Cutting the cauliflower stems into uniform small pieces is the key to even roasting and a smooth final blend.
03 -
- Save the stems from two cauliflowers in a bag in the freezer until you are ready to make a big batch of this soup.
- The lemon juice should go in at the very end to keep its bright, fresh character from cooking off.