This rich and creamy soup is made with plant-forward ingredients like roasted cauliflower and cannellini beans. California walnuts are added to the soup base as well for a boost of protein and omega-3 ALAs (2.5g/oz).
This simple and delicious White Bean, Cauliflower and Walnut Soup is a great recipe to have in your back pocket as the weather cools and is an easy one to master.
This soup is rich, creamy and hearty, with tons of flavor, but the best part about it is that it’s made from 100% plant-based ingredients. Cauliflower and onion mingle with rosemary and thyme in the oven, providing a base of aromatic, caramelized goodness. Then the roasted vegetables are blended with white cannellini beans and walnuts, which makes a smooth, creamy texture.
What You’ll Need to Make This Delicious White Bean, Cauliflower and Walnut Soup
- Cauliflower
- Onion
- Carrots
- Celery
- Olive oil
- Fresh rosemary and thyme
- Cannellini beans
- Vegetable broth
- Nutmeg
- Lemon
- Salt & black pepper
- California walnuts
The cauliflower and onion are tossed with the olive oil and herbs and roasted. The caramelization the vegetables develop through roasting contributes a nice, deep flavor in the finished soup. The veggies are blended along with the beans, walnuts and broth in a high-speed blender until everything is smooth and creamy.
Then the mixture is added to a pot and brought to a simmer. Lastly, fresh lemon juice and nutmeg are stirred in, to balance the richness of the soup with some brightness and warm spice.
Topping Ideas for This Creamy Cauliflower and White Bean Soup
This creamy plant-forward soup is full of wonderful roasted vegetable flavor, but toppings really make it come alive. Try topping this soup with a drizzle of extra virgin or garlic-flavored olive oil, fresh herbs (rosemary and thyme are great because they’ll echo the flavors in the soup, but chives and parsley would also be lovely) and of course some chopped walnuts to add texture.
How Long Will This Soup Keep?
This is a great soup to make in advance and enjoy for easy lunches and dinners throughout the week. It will keep for up to one week stored in a covered container in the refrigerator, or in the freezer for up to three months. Enjoy!
Disclosure: This post was sponsored by California Walnuts. However, all opinions are my own.
