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

1. 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.
2. 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.
3. 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.
4. 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

Nutrition Disclaimer

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