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cauliflower white bean soup

Cauliflower White Bean Soup

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.
5 from 13 votes
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Course: Soup
Cuisine: All, English
Keyword: Cauliflower White Bean Soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 303kcal
Author: Richard

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
Metric - US Customary

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

Nutrition

Calories: 303kcal | Carbohydrates: 34g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1054mg | Potassium: 1143mg | Fiber: 9g | Sugar: 8g | Vitamin A: 395IU | Vitamin C: 96mg | Calcium: 147mg | Iron: 5mg