Creamy White Bean and Cauliflower Soup

This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets. Make a batch for cold, wintry days. Leftovers are great for a hot fortifying lunch.






  • 1 small head cauliflower, florets and stems (about 6 heaping cups)
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and sliced
  • 4 cloves garlic, peeled and smashed
  • 1 (14.5 ounce) can white beans, rinsed and drained
  • 1 quart reduced-sodium vegetable broth
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves) with additional for garnish
  • ¼ teaspoon pepper
  • ½ teaspoon 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.


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


Recipe and photo thanks to Delicious Living



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