Can I use frozen cauliflower instead of fresh?

Absolutely! Frozen cauliflower works perfectly in this soup and can be a great time-saver. You might need to adjust the cooking time slightly – check for tenderness after about 8-10 minutes instead of 12. The convenience of having cauliflower ready to go makes this an even faster weeknight option.

How can I make this soup creamier without adding dairy?

For a dairy-free creamy boost, try adding 1/4 cup of soaked cashews to the soup before blending, or stir in a few tablespoons of coconut cream at the end. You could also add an extra can of beans for more creaminess without changing the flavor profile significantly. The soup is already quite creamy from the cauliflower and beans, so these are just extra options.

My soup is too thick. How can I fix it?

This is an easy fix! Simply add more broth or water, a little at a time, until you reach your desired consistency. Remember that the soup will continue to thicken as it cools and when stored, so you might want to keep it slightly thinner than you think you need if you're making it ahead.

Can I add other vegetables to this soup?

This soup is wonderfully adaptable! Carrots, celery, or leeks work beautifully added during the initial sautéing stage. For green vegetables like zucchini or broccoli, add them in the last 5 minutes of simmering to maintain their color and prevent overcooking. Just remember that adding vegetables with strong colors (like carrots) will change the final appearance of your soup.

Easy Cauliflower White Bean Soup Recipe

Name: Easy Cauliflower White Bean Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tbs olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 small head cauliflower, cut into large florets; 40 oz cannellini beans, drained and rinsed; 4 cups low sodium vegetable broth (or chicken broth); 1 cup water (or more broth); 2 tsp Italian dried herb blend; Salt and pepper, to taste; 5 tbs freshly grated parmesan cheese (or nutritional yeast); Lemon wedges; Olive oil drizzle; Chili pepper flakes; Pesto

Description

A creamy and hearty cauliflower and white bean soup that is packed with flavor, easy to prepare, and perfect for a comforting meal. This recipe is customizable to suit vegan or vegetarian preferences and pairs well with crusty bread.

Ingredients

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Soup Base

- 2 tbs olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 small head cauliflower, cut into large florets
- 40 oz cannellini beans, drained and rinsed
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 cup water (or more broth)
- 2 tsp Italian dried herb blend
- Salt and pepper, to taste

Toppings (Optional)

5 tbs freshly grated parmesan cheese (or nutritional yeast)
Lemon wedges
Olive oil drizzle
Chili pepper flakes
Pesto

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Instructions

Prepare the base: In a large pot, heat the olive oil on medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add the main ingredients: Incorporate the cauliflower florets, cannellini beans, vegetable broth, water, Italian dried herb blend, and salt and pepper to taste. Stir everything together and bring the mixture to a boil. Reduce the heat to a low simmer, cover, and let cook until the cauliflower is fork-tender, about 12 minutes.
Blend the soup: Use a hand immersion blender to mostly puree the soup, leaving some chunks of cauliflower and beans for texture. If you don’t have a hand immersion blender, blend in batches using a blender or food processor, ensuring not to overblend half of the soup for a chunkier consistency. Return the blended soup to the pot.
Incorporate cheese: Stir in the grated parmesan cheese (or nutritional yeast for a vegan option). Taste the soup and adjust the seasoning with additional salt, pepper, or herb blend if needed.
Serve and enjoy: Serve hot with your desired garnishes, such as a drizzle of olive oil, a squeeze of lemon juice, a sprinkle of chili flakes, or a dollop of pesto. Pair with fresh bread for an ideal meal.

Notes

If you are vegan or dairy-free, skip the parmesan and use nutritional yeast instead.
Make sure to use vegetable broth instead of chicken broth for a vegetarian or vegan option.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 450mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 7g
Protein: 9g
Cholesterol: 5mg