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White Bean Cauliflower Soup topped with roasted walnuts and fresh parsley

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Ingredients

  • 1 tablespoon unsalted butter or olive oil
  • 1 large onion diced/chopped
  • 2 - 3 carrots diced
  • 1 - celery stalks
  • 4 cloves Garlic; minced
  • 1/2 to 3/4 head cauliflower; coarsely chopped
  • 1/2 cup soy milk
  • 2 bay leaves
  • 1 teaspoon salt (depending on how salty your stock is)
  • 1 - 2 small potatoes; diced
  • 2 tablespoons roasted chopped walnuts
  • 2 can white beans; rinsed and drained
  • 1 tablespoon fresh parsley for garnish
  • 4 cups vegetable stock; (good quality) (note: use less so soup is thicker or add more cauliflower and/or potato)

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Saute the onion for a few minutes on medium heat until soft and translucent. Add the celery and carrots. Saute for two or three minutes. Then add garlic, saute for 1 minute. Add the cauliflower and diced potato, saute for a few more minutes. Add the stock, white beans and bay leaves. Bring to a gentle boil and simmer for about 25 to 30 minutes.
Puree with a hand blender (or in batches in a blender) (Note: DO NOT PUREE, BLEND LIGHTLY, SO SOUP IS THICK). I've also pureed the cauliflower so the soup base is loaded with cauliflower and blend that part of the soup well. Then other ingredients are blended lightly. The bay leaves are removed before blending.
Top with roasted walnuts and fresh parsley.

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