Silky smooth roasted cauliflower and white bean soup. A satisfying vegan dinner for soup season that's gluten free, high protein and rich with fibre.
Just when I thought I couldn't love cauliflower more, in strolls this roasted cauliflower white bean soup. It's the smoothest, creamiest vegan cauliflower soup I've ever made and it's also packed with fibre and plenty of protein. Oh, and your gluten free mates will love it too! I love pairing cumin and thyme with cauliflower, for a super warming wintery vibe, and that's exactly how this soup rolls!
A great soup should appeal as both a starter AND a main meal, and this cauliflower white bean soup does just that. It's satisfyingly filling enough to be a main course but because it doesn't contain any dairy, it's not too rich, so won't ruin your appetite as a starter. Can you tell I blummin love this soup??
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🍛 Ingredients for Cauliflower and White Bean Soup
You know when you're in the subway and you're trying to go through the barrier but someone's behind you going "come on come on come on"? Well that's you right now if you click the jump to recipe button below. All the cool kids are taking a leisurely stroll through this cauliflower white bean soup blog post, listening to me explain all about the ingredients required. This way they're ready when it comes to actually making this stunner of a soup!
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For the Roasted Cauliflower
- Cauliflower, cut into florets
- Olive oil
- Garlic, peeled and crushed with the side of a knife
- Ground cumin
- Dried thyme
- Pinch of cayenne pepper
- Flaky sea salt
- Ground black pepper
Soup
- Olive oil
- Large onion, roughly chopped
- Celery stalk, roughly chopped
- Vegetable stock/broth
- Boiling water
- Bay leaf
- White beans, also known as cannellini beans. You'll need a standard 400g can drained and rinsed
- Silken tofu
- Lemon juice
Serving:
- Harissa paste
- Extra virgin olive oil
- Fresh thyme
- Crusty bread (optional)
📝 Nutrition Notes!
Let's have a gander at some of the big hitters in the nutritional dept of this cauliflower white bean soup!
- White Beans - A great source of fibre and plant-based protein. They also help this soup to blend up silky smooth!
- Silken Tofu - Made from soy beans, tofu is also a complete source of protein and many other nutrients!
- Cauliflower - It's a great source of vitamin C and K plus it's also high in fibre, especially inulin, which makes it a great prebiotic.
🍛 How to make Cauliflower White Bean Soup
Ok, I'm here like a friendly big brother (not the mean kind) to show you how to make this cauliflower white bean soup. It's actually super simple, so we'll only need four easy steps! As always, check out the full recipe card at the bottom of the page!
1. Roast the cauliflower: Toss cauliflower florets in a roasting dish with olive oil, garlic and spices until evenly coated. Spread it out in a single layer and roast in the preheated oven for 20-25 minutes, tossing halfway, until it's tender and kinda browned.
2. Get the soup started: Chuck some chopped onion and celery in a pan and sauté until softened. Add vegetable stock, water, bay leaf, salt, and pepper. Bring it to a simmer, then toss in the white beans. Let it all simmer for around 10 minutes, or until the cauliflower's done roasting.
3. Add the cauliflower: Fish out the bay leaf from the soup, then chuck the roasted cauliflower and garlic into the pot. Keep a few florets aside for toppings.
4. Blend it good: Add silken tofu and lemon juice. Now, grab an immersion blender and carefully blend until the soup is silky smooth. Serve with some delicious extra bits of cauliflower and some harissa oil!
🤷♀️ Cauliflower White Bean Soup FAQs
A: To keep cauliflower fresh, store it in the refrigerator in a perforated plastic bag or an open container. It's best to use it within a week, as prolonged storage may cause it to develop a stronger flavour.
A: Yes, I've made sure this recipe is basically already gluten free! Just swap the soy sauce for tamari and you're good to go!
A: Yes! After blending, store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat it gently on the stove, adjusting the consistency with a bit of water or broth if needed.
Did you enjoy this roasted cauliflower white bean soup? Looking for some more souper delicious stews? Why not try my Instant Kale Noodles if you're in a hurry? Or how about my Smoky Three Bean Chilli for something mega satisfying?
Cauliflower White Bean Soup
Equipment
- Oven
- Roasting Tray
- Large Saucepan
- Immersion Blender
Ingredients
For the Roasted Cauliflower
- 750 g cauliflower around 1 head, cut into florets
- 1 tablespoon olive oil
- 3 cloves garlic peeled and crushed with the side of a knife
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- Pinch cayenne pepper
- ½ teaspoon flaky sea salt
- ½ teaspoon ground black pepper
For the Soup
- 1 tablespoon olive oil
- 1 large onion roughly chopped
- 1 celery stalk roughly chopped
- 700 ml vegetable stock/broth
- 250 ml boiling water
- 1 bay leaf
- 246 g white beans aka cannellini beans, 1 x 400g can drained and rinsed
- 349 g silken tofu
- 2 tablespoon lemon juice
For serving
- 1 teaspoon harissa paste
- 1 tablespoon extra virgin olive oil
- Fresh thyme
- Crusty bread optional
Instructions
To Roast The Cauliflower
- Preheat the oven to 200 °C.
- In a roasting dish, combine the cauliflower florets, olive oil, garlic, ground cumin, dried thyme, cayenne pepper, salt and black pepper. Toss until it's evenly coated with the seasonings.750 g cauliflower, 1 tablespoon olive oil, 3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon dried thyme, Pinch cayenne pepper, ½ teaspoon flaky sea salt, ½ teaspoon ground black pepper
- Spread in a single layer and roast in the preheated oven for about 20-25 minutes, tossing half-way through, or until the cauliflower is tender and lightly browned.
- Meanwhile, make the soup.
To Make the Soup
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and celery. Sauté for about 5 minutes until the vegetables are softened.1 tablespoon olive oil, 1 large onion, 1 celery stalk
- Add the vegetable stock, boiling water and bay leaf. Bring the mixture to a simmer, then add the white beans.700 ml vegetable stock/broth, 250 ml boiling water, 1 bay leaf, 246 g white beans
- Simmer for around 10 minutes or until the cauliflower has finished roasting.
- Remove the bay leaf from the soup and add the roasted cauliflower to the soup pot, along with the roasted garlic cloves. Reserve a few florets for topping.
- Add the silken tofu and lemon juice then using an immersion blender, carefully blend the soup until very smooth and creamy.349 g silken tofu, 2 tablespoon lemon juice
To Serve
- Mix the harissa with the extra virgin olive oil.1 teaspoon harissa paste, 1 tablespoon extra virgin olive oil
- Divide the soup between 4 bowls and serve hot, sprinkled with fresh thyme, a drizzle of the harissa oil and a side of crusty bread.Fresh thyme, Crusty bread
Zoe
Sounds delicious! Cannot wait to make it!