Creamy Cauliflower and White Bean Soup
This Creamy Cauliflower and White Bean Soup, tastes so indulgent. It is incredibly easy to put together and needs just about five to six ingredients to cobble together. It combines two of my most favorite ingredients – white beans and cauliflower. The magic ingredient that gives this soup loads of flavor is garlic. White Beans with their naturally creamy texture, offer a perfect creamy base with tons of additional fat.
The Story of the Creamy Cauliflower and White Bean Soup
Whenever I am out of food ideas, I turn to soup. There is something satisfying and incredibly wholesome about a bowl of soup. The best part of good soup is that it can make a balanced meal in a hurry. This week fall seems to have decided it is at home. Nothing says I love fall than a comforting bowl of soup. Other lovely fall soups include this onewith white beans. and a potato soup with kale and potatoes.
How I make my Creamy Cauliflower and White Bean Soup
The white beans used in the soup can be any white beans of your choice. Navy, Great Northern and Cannellini Beans are all good ideas. As reader of this site know, I love cooking my beans from the scratch. White beans soaked overnight, get done in the pressure cooker in 10 minutes about 20 minutes all in. You can cook them in a Dutch oven for about 45 minutes to get the same results. This recipe is naturally vegan. It is a celebration of the magic of simple wholesome flavors. Herbs like thyme and chives are all good ideas to add too and finish the soup.
An added bonus for this soup
This soup with all the cauliflower, beans and coconut milk is a complete balanced meal. White beans are very high in potassium among other things. If you want to vary things up, throw in some broccoli along with the cauliflower. And last but not the least you can make a double batch of the soup and freeze the extras.
A creamy comforting all vegan soup that is perfect for the cooler fall or spring days.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 red onion, finely chopped
- 1/4 cup minced garlic (see note)
- 1 cups of white beans soaked overnight.
- 3 cups of water
- 1 teaspoon salt or to taste.
- 1 teaspoon powdered coriander
- 1/2 teaspoon freshly ground powdered black pepper.
- 1 tablespoon chopped fresh thyme.
- 1 large head of cauliflower, cut into small pieces (about 1 and 1/2 pounds)
- 1/4 cup coconut milk
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon of chopped chives or thyme or a mixture of both
- 1/2 teaspoon red pepper flakes
Instructions
- Turn the instant pot to sauté mode and heat the olive oil and add in the red onion and cook for about 3 minutes. This allows the onions to soften and wilt gently.
- Add in the chopped garlic and stir gently to allow the garlic to warm up and turn gently golden. You will start smelling the nutty fragrance of garlic.
- Add in the soaked beans, water salt, powdered coriander, powdered black pepper and the chopped thyme and cauliflower. Cover the instant pot and set to 10 minutes of high pressure. Allow a natural release.
- Remove the cover, the beans should be very soft, and you should be able to mash with the back of your spoon.
- Using an immersion blender, blend this un until soft and silky. Thin with water if needed. Turn on the sauté mode and stir in the coconut milk and bring to a simmer to heat through, turn off the heat.
- In the meantime place the olive oil in a mixing bowl, with the chives and or thyme and red pepper flakes.
- Serve the soup in bowls topped with the olive oil mixture.
Notes
An entire head of garlic in peeled and chopped for this soup.
Stove top Instructions
Heat the oil in the Dutch oven or other heavy bottomed pot and proceed as described above. Sauté the onion and the garlic and add in the beans and the spices with at least 4 cups of water. Allow this to simmer until the beans are soft (this should take at least 25 to 30 minutes. Add in the cauliflower and cook for another ten minutes. Puree the soup, prepare the olive oil drizzle and serve as needed.