Roasted Cauliflower & White Bean Soup
Roasted Cauliflower & White Bean Soup that is rich, creamy, and nutritious. This delicious recipe is easy to make with just a few ingredients.
Ingredients
Serves: 4-5 Time: 50-60 minutes
Roasted Cauliflower & White Bean Soup
- 1 large head cauliflower, cut into large pieces
- 1 can cannellini beans, drained & rinsed
- 3-4 cups vegetable broth
- 1 large yellow onion, diced
- 3-4 garlic cloves, minced
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1 tsp black pepper
- Olive oil
- Salt
- Optional toppings: croutons or toasted bread, pumpkin seeds, sunflower seeds, (vegan or non) parmesan
Directions
- Preheat the oven to 400ºF and prepare your cauliflower. Lay the florets onto a large baking sheet, lightly coat them with oil, and add a dash of salt and pepper. Rub the oil and seasoning into the cauliflower, place in the oven, and roast for about 30-40 minutes, until roasted, flipping halfway through.
- Meanwhile, in a 4-qt pot, set heat to medium. Add enough oil to lightly coat the bottom and sauté the onions for 7-10 minutes, reducing heat to medium-low until lightly caramelized. Bring the heat back up to medium, add the garlic and seasoning. Then add 3 cups of broth and the cannellini beans. Set the heat to low and simmer, covering it with a lid.
- Once the cauliflower is roasted, add it to the soup. Use an immersion blender or transfer to a blender and blend until smooth and creamy; add more broth as desired to get your preferred consistency. Taste and adjust seasoning as needed.
- Return the soup to heat and simmer on low for another 10 minutes. Serve with optional pairings, and enjoy! Store leftovers in the refrigerator for up to 3 days.
Nutrition Information
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