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)
- Chop florets and stems into bite-size pieces, discarding any tough parts.
- 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.
- 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).
- * 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.