Description
A creamy and flavorful soup made with roasted cauliflower, white beans, and spices.
Ingredients
Scale
- 1 head cauliflower (about 4 cups chopped)
- ½ large yellow onion (or 1 small yellow onion)
- 1 bulb garlic
- 1 Tbsp fresh thyme, leaves removed from stems (or 1 teaspoon dried thyme)
- 2 Tbsp extra virgin olive oil
- ½ tsp kosher salt (more to taste)
- ¼ tsp black pepper
- 1½ tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 4–5 cups low sodium vegetable broth (or low sodium chicken broth)
- 1 (15 oz) can Great Northern beans, drained and rinsed (or your favorite white bean variety)
- 2 Tbsp fresh lemon juice (about ½ large lemon or 1 small)
Instructions
- Preheat oven to 400℉ (200°C). Line a baking sheet or sheet pan with parchment paper and spray with cooking spray.
- Roughly chop the cauliflower and onion. Remove the thyme leaves from the stems. Cut the top end off of a whole bulb of garlic.
- Add the cauliflower, onion, and garlic to the sheet pan in a single layer and coat them with olive oil, paprika, cumin, coriander, salt, and pepper. Sprinkle the thyme leaves on top.
- Bake in the preheated oven for 30-35 minutes. Oven times will vary; cauliflower is done cooking when it turns a golden brown color.
- When the vegetables are done roasting, remove them from the oven and add everything to a blender. To add the garlic cloves, carefully squeeze them out of the skin being careful not to get the skins in the blender.
- Drain and rinse the white beans and add them to the blender along with the broth and lemon juice. Blend everything until smooth using a spatula to push down the sides as needed.
- To heat the soup, pour it into a large soup pot or dutch oven and heat on medium heat until it starts to bubble. Then lower to medium-low or low heat for another minute or two. If it’s too thick, add 1 more cup of broth. Add salt to taste.
- Hint: if you don’t have a high-speed blender, you can add the soup ingredients including the roasted vegetables, beans, broth, and lemon juice to a large pot and use a hand-held immersion blender to blend it.
Notes
- Make sure to thoroughly rinse the beans before adding them to the soup.
- This soup can be stored in the refrigerator for up to 5 days.
- Add more seasoning to taste based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg