Ingredients
Scale
- 1 large head of cauliflower, cut into small florets
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Optional: Fresh parsley or red pepper flakes for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and soft. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Stir in the cauliflower florets, dried thyme, and dried rosemary. Toss the vegetables in the oil and aromatics for 2-3 minutes. This light toasting helps to bring out the natural sweetness of the cauliflower.
- Pour in the vegetable broth, making sure the cauliflower is mostly submerged. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 to 20 minutes, or until the cauliflower is fork-tender.
- Add the drained and rinsed white beans to the pot. Let them cook with the cauliflower for another 5 minutes to warm through. The beans provide the creaminess and body for the soup once blended.
- Use an immersion blender directly in the pot to blend the soup until it is completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Stir in the lemon juice, salt, and pepper.
- Taste the soup and adjust the seasoning if necessary. If the soup is too thick, you can add a splash more broth or water until you reach your desired consistency. Serve warm with your favorite toppings.
- Cook Time: 35 minutes
- Diet: Vegan, Gluten-Free, Dairy-Free, Plant-Based