Roasted Cauliflower Soup
This cozy and comforting soup is perfect for a cold night. It is delicious, nutritious, and incredibly simple to make. Instead of using cream to achieve the creamy texture, this recipe uses blended white beans instead. The addition of blended white beans not only adds body to the soup but also boosts the protein content while keeping the fat and calorie content low. Blended white beans are a fantastic heart-healthy and vegan alternative to cream or coconut cream in soups.
Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4
Ingredients:
1 head of cauliflower
1 medium onion
1 head of garlic
1 14oz can of white beans (either cannellini beans or butter beans)
3 1/2 cups vegetable broth
Several sprigs of fresh thyme
Olive oil
Kosher salt to taste
Black pepper to taste
Directions:
Preheat the oven to 425°F or 220°C
Wash and cut the cauliflower, then arrange it in a single layer on a baking sheet.
Cut the onion in quarters and add it to the baking sheet with the cauliflower.
Peel all the cloves of garlic and arrange them on the baking sheet along with the cauliflower florets and the onion quarters.
Drizzle everything on the baking sheet with olive oil, then season everything with salt, black pepper, and a few springs of thyme.
Put the baking sheet in the preheated oven and bake for 30-35 minutes or until the cauliflower is beginning to become golden brown in spots, and the garlic and onion have taken on some golden brown color as well.
Pour the roasted veggies into a pot along with the broth and the drained white beans.
Blend with either an immersion blender or a regular blender until smooth.
Taste for seasoning and adjust if necessary, bearing in mind that the broth and beans will both add some saltiness.
At this point, you can serve the soup immediately or simmer it on low heat for about 10 more minutes.
To serve, garnish the soup with an additional drizzle of olive oil, and a sprinkling of freshly ground black pepper and fresh thyme.
Enjoy!
Additional Notes:
*You are free to add dairy-free cream or regular cream if you want your soup to be extra creamy.
*This recipe is also baby approved! Simply adjust the salt and pepper levels so they are suitable for an infant and if the soup seems too thick, add an ounce or 2 of breastmilk.
