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Cauliflower White Bean Soup


  • Author: Jennifer McDaniel
  • Total Time: 40 minutes
  • Yield: 8

Ingredients

Scale

Roasted Cauliflower

  • 1 head of cauliflower (about 4 cups)
  • 2 T. olive oil
  • 1 onion, sliced
  • 3 cloves garlic
  • 1/2 t. Salt and pepper, each

Soup

  • 1/4 c. tahini
  • 1 can white beans, rinsed & drained
  • 4 c. vegetable broth
  • 1 t. garlic powder
  • 1 pinch of cayenne pepper
  • 1 t. salt (divided)
  • 1 t. black pepper (divided)

Instructions

  1. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper and add the cauliflower, onions, and garlic. Season with olive oil, salt, and pepper.
  2. Roast the vegetables for 15-20 minutes.
  3. Transfer the roasted vegetables to a blender. Add the tahini, broth, white beans, garlic powder, cayenne pepper, salt and pepper.
  4. Season the soup with additional salt and pepper to taste.

Notes

You can add crispy shiitake mushrooms as a topping or croutons!

  • Prep Time: 10
  • Cook Time: 30

Nutrition

  • Serving Size: 1 cup
  • Calories: 276
  • Sugar: 6.3 g
  • Sodium: 672.3 mg
  • Fat: 16.2 g
  • Carbohydrates: 27.8 g
  • Fiber: 8.5 g
  • Protein: 10.5 g
  • Cholesterol: 0 mg