White Bean, Cauliflower & Walnut Soup
Total Time
55 Mins
Serves
6
Serving Size
about 1 1/3 cups
Course
DESCRIPTION
This rich and creamy soup is made with plant-based ingredients like roasted cauliflower and cannellini beans.
Total Time
Prep Time
20 Mins
Cook Time
35 Mins
Total Time
55 Mins
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
Ingredients
- 1 medium-large cauliflower, cut into small florets
- 1 onion – sliced
- 4 cloves garlic
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons olive oil, plus more for garnish
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/2 cup California walnuts, plus more for garnish
- 4 cups vegetable broth
- ¼ teaspoon ground nutmeg
- Juice of 1 lemon
Preparation
- 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.
- 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).
- 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.
- Ladle into bowls and garnish with chopped walnuts and a drizzle of olive oil.