This creamy cauliflower and Cannellini (white) beans soup has bran on repeat in our home this winter, and I swear that it’s not just because of how easy it is to make (yes, I used canned beans, guilty as charged). I think I love it so much because beyond the delicious taste, it is also super nutritious – high in fibre and a great protein source due to the beans and high in vitamins C and K due to the cauliflower. This soup is basically the perfect comfort food for a cold winter day, or for a sunny day when you need to prepare something super quickly. I’ve iterated upon recipes I came across online until reaching this one, so without further ado – here goes.
Ingredients
(serves three)
one medium/large cauliflower
a 540g jar of cooked white beans
(400g of which are the beans)
five garlic cloves
a onion (optional)
two toasts of bread
a tbsp butter
two tbsp olive oil
two tsp Dijon mustard
a tsp thyme
two tsp salt
a tsp pepper
Instructions
1. Peel and crush the garlic cloves in a big pot along with the two tablespoons of olive oil. Fry at medium heat until fragrant, for about two/three minutes (until fragrant). Note: I’ve also tried adding a finely chopped onion to this and have liked the taste too, but I think that leaving it out elevates the cannellini beans so if you get your hands on very good quality ones, I would leave the onion out.
2. In the meantime chop your cauliflower into florets and once the garlic is fragrant, add the florets along with the seasoning – thyme, salt and pepper, and fry for another 5 minutes over. Note: I actually add three teaspoons of salt, so please adjust the seasoning at the very end of the recipe if you feel you also want a saltier soup.
3. Add the beans along with the broth from the jar to the pot, and enough water to cover the veggies, brining to a simmer.
4. Let the whole thing simmer until the cauliflower is tender and tend to your croutons in the meantime.
5. Break the two pieces of toast into small pieces and distribute them over an oven sheet pan. Melt the butter and the Dijon mustard into a small sauce pan and evenly cover the croutons with the liquid. Bake for 10 minutes at 175 degrees.
6. Once the cauliflower is tender blend the whole pot mixture to a smooth paste. If it’s too thick, add a bit more water and adjust the spices as per your taste.
7. Serve hot, topping with the croutons.
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