White Bean, Cauliflower & Walnut Soup
Description
This rich and creamy soup is made with plant-based ingredients like roasted cauliflower and cannellini beans.
Ingredients
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1 medium-large cauliflower, cut into small florets
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1 onion – sliced
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4 cloves garlic
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 tablespoons olive oil, plus more for garnish
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1/2 teaspoon salt, plus more to taste
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1/4 teaspoon black pepper, plus more to taste
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1 15-ounce can cannellini beans, drained and rinsed
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1/2 cup California walnuts, plus more for garnish
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4 cups vegetable broth
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¼ teaspoon ground nutmeg
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Juice of 1 lemon
PREPARATION
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Preheat oven to 400 degrees. Spread cauliflower, onion, garlic, thyme and rosemary on a parchment lined baking sheet. Toss with olive oil and season with salt and pepper. Roast for 30-35 minutes, tossing once halfway through.
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Transfer the roasted vegetables to a high speed blender. Add cannellini beans, walnuts and vegetable broth and blend on high until mixture is completely smooth (do this in batches if necessary to avoid overfilling the blender).
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Transfer soup to a large pot over medium heat and simmer for about 10 minutes, stirring. Stir in nutmeg and lemon juice. Taste and season with more salt and pepper if desired.
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Ladle into bowls and garnish with chopped walnuts and a drizzle of olive oil.
NUTRITION
- Calories: 220 cal
- Total Fat: 11 g
- Saturated Fat: 1.5 g
- Polyunsaturated Fat: 5.271 g
- Monounsaturated Fat: 4.197 g
- Cholesterol: 0 mg
- Sodium: 860 mg
- Carbohydrates: 23 g
- Dietary Fiber: 8 g
- Total Sugars: 4 g
- Protein: 4 g
- Vitamin D: 0 mcg
- Calcium: 120 mg
- Iron: 2 mg
- Potassium: 730 mg