Elevate your soup experience with this velvety, flavour-packed blend of vitamin-c-rich cauliflower and protein-packed white beans. Remember to pre-roast the cauliflower to add a depth of flavour.
Prep Time: 1 hour
Serves: 4
Ingredients
- 1 head cauliflower
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 brown onion, chopped
- 2 cloves garlic, minced
- 1 can white beans, rinsed, drained
- 4 cups vegetable stock
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/4 tsp smoked paprika
- 1 tsp dried thyme
- Black pepper, to taste
- Salt, to taste
- Sprouts for garnish
Instructions
- Preheat oven to 250 degrees Celsius.
- Cut the cauliflower into florets
- Spread on baking tray lined with parchment paper
- Drizzle olive oil over cauliflower and toss with hands. Sprinkle salt and black pepper over cauliflower.
- Roast the cauliflower in the oven for approximately 40 minutes or until tender and golden.
- Once roasted, set aside a few cauliflower florets to be used as a garnish.
- In a large stockpot, heat olive oil over medium heat. Add the onion and cook until golden.
- Reduce heat to low and add garlic, white beans, and vegetable stock. Allow to simmer for 30 minutes stirring occasionally.
- Remove from heat and let cool slightly. Add the remaining ingredients: roasted cauliflower, nutritional yeast, lemon juice, smoked paprika, thyme, salt, and black pepper.
- Add soup to blender and blend until creamy.
- Serve soup with roasted cauliflower garnish, and fresh sprouts or herbs!