Description
This delicious roasted cauliflower and white bean soup is a comforting and healthy choice for any meal.
Ingredients
Scale
- 1 head cauliflower
- ½ large yellow onion
- 1 bulb garlic
- 1 Tbsp fresh thyme, leaves removed from stems
- 2 Tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1½ tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 4–5 cups low sodium vegetable broth
- 1 (15 oz) can Great Northern beans, drained and rinsed
- 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 400℉ (200°C). Line a baking sheet with parchment paper and spray with cooking spray.
- Roughly chop the cauliflower and onion. Remove the thyme leaves from the stems. Cut the top end off of the garlic bulb.
- Add the cauliflower, onion, and garlic to the sheet pan in a single layer and coat them with olive oil, paprika, cumin, coriander, salt, and pepper. Sprinkle the thyme leaves on top.
- Bake in the preheated oven for 30-35 minutes or until the cauliflower is golden brown.
- When the vegetables are done roasting, remove them from the oven and add everything to a blender. Squeeze out the garlic cloves from the skin into the blender carefully.
- Drain and rinse the white beans and add them to the blender along with the broth and lemon juice. Blend until smooth, using a spatula to push down the sides as needed.
- To heat the soup, pour it into a large soup pot and heat on medium until bubbling. Reduce to medium-low for another minute or two. If it’s too thick, add 1 more cup of broth. Add salt to taste.
- Hint: If you don’t have a high-speed blender, you can do this in a large pot with a hand-held immersion blender.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Substitute with low sodium chicken broth if preferred.
- For a creamy version, add a splash of coconut milk during blending.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg