Creamy White Bean and Cauliflower Soup - Delicious Living
This creamy, full-bodied soup takes advantage of delicious cauliflower, from stem to florets. Make a batch for cold, wintry days or save for hot lunches.
Ingredients
- 1 small head cauliflower, florets and stems (about 6 heaping cups)
- 2 tablespoons olive oil
- 1 medium onion, peeled and sliced
- 4 cloves garlic, peeled and smashed
- 1 (14.5 ounce) can white beans, rinsed and drained
- 1 quart reduced-sodium vegetable broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves) with additional for garnish
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 lemon, zested and sliced
- Chive oil* or olive oil (optional)
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