Creamy Cauliflower and White Bean Soup - alive magazine
A bowl of comfort, this creamy soup pairs nutty, slightly sweet cauliflower and meaty white beans with golden croutons and crunchy Parmesan crisps.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Parchment paper
- Microplane
- Grater
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Mixing bowl
- Spoon
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, peeled and minced
- 1 head cauliflower, chopped
- 14 oz (396 mL) can white beans, rinsed and drained
- 1/4 inch (1 cm) cube fresh nutmeg, or 1/8 tsp (0.5 mL) ground nutmeg
- 4 cups (1 L) vegetable broth
- 1 cup (250 mL) unsweetened almond milk
- 1 tsp (5 mL) sea salt
- 1/2 tsp (2 mL) black pepper
- 2 slices thick sourdough bread, cubed
- 1 tsp (5 mL) fresh rosemary, chopped
- Salt
- pepper
- 1/2 cup (125 mL) grated Parmesan cheese
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