Creamy Cauliflower & Cannellini Soup
Method
Roast the cauliflower: Preheat the oven to 220°C. Place about 150 g of the cauliflower on a baking tray. Toss with half the olive oil, cumin, salt and black pepper and roast for 18–20 minutes until golden around the edges.
Cook the soup: Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the leek and remaining cauliflower and cook for 5 minutes. Add the potato, garlic, thyme and nutmeg and stir for 30 seconds. Add the cannellini beans and vegetable broth.
Simmer: Bring to a gentle boil, then reduce the heat and simmer for 18–20 minutes, until the cauliflower and potato are very tender.
Blend: Blend the soup until completely smooth and creamy using an immersion blender. Stir in the lemon juice and zest and season with salt and black pepper.
Finish: Ladle into four bowls and top with the roasted cauliflower, pumpkin seeds and fresh chives. Add a light drizzle of olive oil before serving.
Vegan option: Naturally vegan — no substitutions needed. For extra protein, add 50–60 g shelled edamame per serving or an additional 100 g cannellini beans. Cannellini beans give this silky cauliflower soup body and protein without the need for cream. Roasting some of the cauliflower separately adds caramelized edges and a delicious contrast to the smooth soup, while lemon, thyme and nutmeg keep the flavour bright and balanced.
Nutrition Facts
Per serving
