Creamy White Bean and Cauliflower Soup
  • 1 small head cauliflower, florets and stems (about 6 heaping cups)
  • 2tablespoons olive oil
  • 1 medium onion, peeled and sliced
  • 4cloves garlic, peeled and smashed
  • 1 (14.5 ounce)can white beans, rinsed and drained
  • 1quart reduced-sodium vegetable broth
  • 1tablespoon fresh thyme leaves (or 1 teaspoon dried leaves) with additional for garnish
  • ¼ teaspoon pepper
  • ½teaspoon salt
  • 1 lemon, zested and sliced
  • Chive oil* or olive oil (optional)
  1. Chop florets and stems into bite-size pieces, discarding any tough parts.
  2. Warm olive oil in a medium pot over medium heat. Add cauliflower, onion and garlic, and stir to coat. Add beans, broth, thyme, pepper and salt, and bring to a simmer. Cook for 14–16 minutes, or until cauliflower is very soft.
  3. Purée with an immersion blender, or let cool slightly and blend. Serve soup topped with lemon zest, thyme and a drizzle of chive oil or olive oil (if using).
  4. * To make chive oil: In a high-speed blender, combine 1 cup olive oil, ¼ cup chopped chives and ¼ cup parsley or thyme; blend until combined. Pour through a fine-mesh strainer and store in an air-tight container at room temp.
Recipe Notes
Nutrition Facts
Creamy White Bean and Cauliflower Soup
Amount Per Serving
Calories 2196 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 629mg 26%
Total Carbohydrates 24g 8%
Dietary Fiber 7g 28%
Sugars 13g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (2 cups): 196 cal, 7g fat (5g mono, 1g poly, 1g sat), 0mg chol, 629mg sodium, 24g carb (7g fiber, 13g sugars), 7g protein