Imagine a soup so creamy, so satisfying, and so incredibly nutritious that it transforms your entire meal experience. This Cauliflower White Bean Soup isn't just another recipe—it's a culinary revelation that proves vegan dishes can be mind-blowingly delicious! Packed with protein, bursting with flavor, and topped with crispy herb croutons, this soup is about to become your new obsession. Whether you're a committed vegan, a health enthusiast, or simply someone who loves incredible food, this recipe will make you fall in love with plant-based cooking.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, chopped
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup bread, cubed for croutons
- Fresh herbs (e.g., parsley, thyme) for garnish
Instructions
- Begin by gathering all your ingredients: 1 head of cauliflower, 1 can of white beans, 1 onion, 4 cups of vegetable broth, 2 tablespoons of olive oil, salt, pepper, 1 cup of bread for croutons, and fresh herbs for garnish.
- Preheat your oven to 400°F (200°C) to prepare for the croutons.
- Chop the onion and cauliflower into small, manageable pieces. This will help them cook evenly and blend smoothly later.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the chopped cauliflower to the pot and stir well to combine with the onions. Cook for an additional 5 minutes, allowing the cauliflower to soften slightly.
- Pour in the 4 cups of vegetable broth, ensuring that the cauliflower and onion are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the cauliflower is tender.
- While the soup is simmering, prepare the croutons. Take the cubed bread and spread it out on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Toss to ensure the bread is evenly coated.
- Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the croutons are golden brown and crispy. Keep an eye on them to prevent burning.
- Once the cauliflower is tender, remove the pot from heat. Use an immersion blender to carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious with the hot liquid.
- After blending, return the soup to low heat. Add the drained and rinsed white beans, stirring to combine. Season with salt and pepper to taste. Let the soup warm through for about 5 minutes.
- Once the croutons are ready, remove them from the oven and let them cool slightly.
- To serve, ladle the creamy cauliflower white bean soup into bowls. Top with the crispy herb croutons and garnish with fresh herbs like parsley or thyme for added flavor and presentation.
- Enjoy your delicious and nutritious vegan cauliflower white bean soup!
Tips
- Choose fresh, firm cauliflower for the best texture and flavor. Look for heads with tight, white florets without any brown spots.
- For extra-crispy croutons, use day-old bread that's slightly stale. This helps them crisp up more effectively in the oven.
- If you don't have an immersion blender, carefully blend the soup in batches in a standard blender, always leaving the lid slightly open to allow steam to escape.
- For a richer flavor, consider roasting the cauliflower before adding it to the soup. This will add a deeper, nuttier taste.
- Experiment with different herbs for your croutons—rosemary, sage, or za'atar can add unique flavor profiles.
- To make the soup extra creamy, you can add a splash of plant-based cream or nutritional yeast before blending.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will actually improve overnight!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
