Creamy Roasted Cauliflower White Bean Soup (Vegan!)
Extremely easy to make and so deliciously creamy, this blended roasted cauliflower soup is a dream. What’s even better? It’s packed with plant-based protein and fibre thanks to a secret ingredient: white kidney beans!
My favourite soup? A rich, creamy, blended one. What’s not my favourite? Most don’t keep me full for longer than an hour. Cue my secret ingredient: white beans! Using them in this roasted cauliflower and white bean soup (the same way I use beans in protein-rich tomato basil soup) helps to up the protein and fibre content, making it more satiating and nutritious. This is why I love adding white beans to recipes!
In addition to bumping up the nutrition, blending beans or other pulses (think chickpeas and lentils) into soups also adds to the dreamy, creamy texture that we love. Not the biggest bean fan? Don’t worry – you can’t even taste them!
What You Need:
I love keeping the ingredient list simple, and that’s exactly what this recipe does. You’ll need:
- A large head of cauliflower, cut into florets
- A yellow onion
- Fresh garlic cloves
- A 19-ounce can of white kidney beans
- Vegetable broth
- Ground coriander, cumin, garlic power, salt, and black pepper
To Make it: Roast, Dump, and Blend!
Step 1: Roast cauliflower, onion & garlic
Step 2: Blend with white beans and veggie broth
Step 3: Serve and enjoy!
If the soup is not hot enough, transfer from blender to a large pot on the stove over medium-high. Stir frequently until soup reaches desired temperature, adding more salt or other spices to taste, then serve!
Notes About This Cauliflower Soup:
- If you don’t have white kidney beans, you can use canned chickpeas instead.
- I recommend garnishing the cauliflower white bean soup with extra roasted cauliflower florets, crunchy roasted chickpeas or croutons, or fresh herbs like parsley or thyme.
- Serve with crusty bread for a satisfying and balanced meal.
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This recipe was adapted from Downshiftology.
Creamy Roasted Cauliflower White Bean Soup (Vegan!)
Ingredients
For the Soup:
- 1 large head of cauliflower
- 2 tablespoons avocoado or olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 tsp salt and pepper, each, plus more to taste
- 1 medium yellow onion
- 5 cloves fresh garlic
- 1 19 oz. can white kidney beans, drained and rinsed
- 3 cups reduced-sodium vegetable broth
Garnishes (Optional):
- fresh parsley or thyme
- croutons or roasted chickpeas
- toasted slivered almonds
- extra roasted cauliflower florets
Equipment
Instructions
- Preheat oven to 425F. Chop cauliflower into florets and spread evenly on a baking sheet. Drizzle with oil and sprinkle with spices. With clean hands, toss the cauliflower, oil, and spices all together on the pan.
- Slice onion in half and brush with a little oil. Place cut-side down on the baking sheet. Place garlic cloves on a small piece of tin foil. Add a drizzle of oil and sprinkle of salt and pepper. Wrap in the foil and place on the baking sheet with the cauliflower and onion.
- Place baking sheet in the oven and roast for 30 minutes until cauliflower is golden.
- Remove baking sheet from the oven. To a high-speed blender, add roasted cauliflower, garlic, onion, drained & rinsed white kidney beans, and vegetable broth. Blend on high for 2-3 minutes until smooth and creamy.
- If the soup is not hot, transfer from blender to a large pot on the stove over medium-high. Stir frequently until soup reaches desired temperature, adding more salt, pepper, or other spices to taste. Portion soup into bowls, garnish, and enjoy!
