Roasted Cauliflower and White Bean Soup

cauliflower soup

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


  • 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


  1. Preheat oven to 250 degrees Celsius.
  2. Cut the cauliflower into florets
  3. Spread on baking tray lined with parchment paper
  4. Drizzle olive oil over cauliflower and toss with hands. Sprinkle salt and black pepper over cauliflower.
  5. Roast the cauliflower in the oven for approximately 40 minutes or until tender and golden.
  6. Once roasted, set aside a few cauliflower florets to be used as a garnish.
  7. In a large stockpot, heat olive oil over medium heat. Add the onion and cook until golden. 
  8. Reduce heat to low and add garlic, white beans, and vegetable stock. Allow to simmer for 30 minutes stirring occasionally.
  9. Remove from heat and let cool slightly. Add the remaining ingredients: roasted cauliflower, nutritional yeast, lemon juice, smoked paprika, thyme, salt, and black pepper.
  10. Add soup to blender and blend until creamy.
  11. Serve soup with roasted cauliflower garnish, and fresh sprouts or herbs!

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