Ingredients
Units
Scale
- 1 head cauliflower
- 3 tablespoons extra virgin olive oil (divided)
- 1 pinch sea salt
- 1 can white beans (cannellini or butter beans) (drained and rinsed)
- 3 tablespoons water
- 1 tablespoon nutritional yeast (or sub parmasean)
- 1/2 teaspoon dried onion flakes
- 1 medium red onion
- 5 cloves garlic
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 1/4 teaspoon allspice
- 5-15 parsley leaves for garnish (optional)
Instructions
- Line a baking tray with parchment paper and preheat the oven to 220° C or 425° F.
- Wash and pat dry cauliflower, then cut into 2-inch florets, discarding any tough green outer leaves.
- Spread cauliflower florets on the baking tray and drizzle with 2 tablespoons of olive oil and a pinch of salt.
- Place in the oven, and bake until the cauliflower is softened and the edges are beginning to brown, about 30-40 minutes.
- While the cauliflower is baking, combine the drained and rinsed butter beans, 3 tablespoons of water, nutritional yeast, and dried onion Blend until a smooth hummus-like consistency is reached, scraping down the edges as you go.
- When the cauliflower is done, remove from oven and set aside.
- Dice the red onion and mince the garlic.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Once oil is warm, add onion and cook over medium heat until it becomes translucent and slightly caramelised, about 8-10 mins.
- Add garlic and stir until fragrant, about 1 min.
- Add cauliflower and vegetable broth, and increase the heat to high, until the pot comes to a boil.
- Reduce heat to low, add 1 tsp of salt, and continue simmering everything for 20 minutes.
- Remove pot from heat, and add in the white bean mixture. Using an immersion blender, blend everything until there are no chunks, and soup is smooth and creamy. If you don't have an immersion blender, carefully blend the soup in a standing blender or food processor. You will probably need to do this in 2-3 batches.
- Finally, season your soup with the lemon juice, allspice, and salt and pepper to taste.
- Divide into bowls, and garnish with a few parsley leaves and a drizzle of olive oil, if you want to make it look a little prettier.
- This soup is amazing served alongside some crusty bread and a green side salad. This soup will stay well in the fridge for up to a week, or it can be frozen for up to three months.
Notes
- Prep Time: 10 minutes
Nutrition
- Calories: 217
- Fat: 12.6
- Carbohydrates: 17.2
- Protein: 10.5