Description
Indulge in the warmth of our Creamy Cauliflower White Bean Soup, a wholesome dish that perfectly balances flavor and nutrition. This comforting soup features a delightful blend of fresh cauliflower, tender carrots, and hearty white beans to create a creamy texture that requires no dairy. Ideal for a cozy dinner or a light lunch, it offers a rich taste with every spoonful. The recipe is not only easy to prepare in just 30 minutes but also allows for customization with your favorite seasonings or additional vegetables. Enjoy this nourishing meal, whether as part of a family gathering or as a quick weekday lunch!
Ingredients
- 1 large head cauliflower (about 6 cups), florets and stems
- 1 onion, peeled and chopped
- 2 celery stalks, chopped
- 1 carrot, peeled and grated
- 2 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
- Salt and freshly ground black pepper to taste
Instructions
- Chop the cauliflower into bite-sized florets.
- In a large pot over medium heat, sauté onion, celery, and carrot in olive oil for about 5 minutes until softened.
- Add chopped cauliflower and garlic to the pot; stir well.
- Pour in the beans, broth, thyme, and season with salt and pepper.
- Bring to a simmer; reduce heat and cook for about 15-18 minutes until cauliflower is tender.
- Blend the soup until smooth using an immersion blender.
- Serve hot topped with roasted cauliflower croutons or garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: For added crunch, roast reserved cauliflower florets in olive oil until golden before serving. Customize flavors by experimenting with different herbs or spices like cumin or paprika. Store leftovers in an airtight container in the refrigerator for up to four days.