Roasted Cauliflower and White Bean Soup
 
Prep time
Cook time
Total time
 
A smooth and creamy cauliflower soup flavored with carrots, celery and onion. No heavy cream or butter in this velvety soup!
Author:
Recipe type: Soups
Serves: 4-6
Ingredients
  • 1 head cauliflower
  • 7 cloves of garlic
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 stalks of celery, chopped
  • 1 carrot, chopped
  • ½ medium onion, chopped
  • 1 cup skim milk
  • 2 cups vegetable or chicken broth
  • 1 can white navy or great northern beans, rinsed and drained (15 oz.)
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • Chopped pecans (optional)
  • Crumbled bacon (optional)
  • Crumbled feta or gorgonzola cheese (optional)
Directions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Chop the cauliflower into small florets. Place cauliflower and garlic cloves on baking sheet. Drizzle with olive oil. Lightly salt and pepper. Roast in oven for 40 minutes, stirring occasionally.
  2. Chop remaining vegetables. In a large saucepan, heat 2 tablespoons butter. Add onions, celery and carrots. Sauté for 10-12 minutes until onion is translucent and slightly tender.
  3. Once veggies are tender, add 2 cups broth to pot. Add roasted cauliflower. Remove skin from garlic cloves and add paste to the pot. Add rinsed and drained navy beans, salt and pepper. Bring to a boil. Cover and simmer for 15 minutes.
  4. In two batches, puree pot mixture in a blender until completely smooth.
  5. Return pureed mixture to pot. Add 1 cup skim milk. Heat through. Adjust seasonings to taste.
  6. Garnish with chopped bacon and toasted pecans. Gorgonzola or feta cheese also pairs nicely with the flavors.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/roasted-cauliflower-and-white-bean-soup/