White Bean, Cauliflower & Walnut Soup

By Le Petit Chef
Total Time
55 Mins
Serves
6
Serving Size
about 1 1/3 cups
Meal
Dinner Lunch
Course
Appetizers Main Side

DESCRIPTION

This rich and creamy soup is made with plant-based ingredients like roasted cauliflower and cannellini beans.

Prep Time
20 Mins
Cook Time
35 Mins
Total Time
55 Mins
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

  1. 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.
  2. 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).
  3. 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.
  4. Ladle into bowls and garnish with chopped walnuts and a drizzle of olive oil.