I’m so into vegetarian food recently which is a good thing since I stopped eating red meat last summer. This time, it might be for good. Last time I stopped eating red meat, I was about 15 years old, it lasted 14 years, so I’m thinking this is a sure thing this time around! I feel better not eating red meat, it’s WAYYYYY better for the environment and I think I’ve even convinced Trevor to not eat red meat anymore.
The only problem is the girls love it so much, so I’m trying to focus on other yummy flavors for them. I think tonights dinner might have helped them see just how good non-red meat (vegetarian!) food can be.
This soup is so silky from the white beans – you’d be surprised to know there isn’t any milk or cream in it! There’s actually no dairy! It’s veggie-packed, protein-packed and super easy to make. It’s warm-your-soul kind food and I really just love it.
What would you serve this soup with? Let me know in the comments below!
Cauliflower & White Bean Soup
Ingredients
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh sage, minced
- 2 teaspoons fresh thyme, minced, plus more for garnish
- 6 cups cauliflower (either 1 head chopped into florets or riced)
- 4 cups low-sodium vegetable stock
- 1 15-oz can white beans, rinsed
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Directions
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes.
- Add garlic, sage & thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to a simmer, cover and cook until cauliflower is very tender, about 15-20 minutes.
- Puree the soup using an immersion blender (or in batches in a regular blender) until smooth.
- Serve soup with a drizzle of olive oil, thyme and if desired, homemade croutons*. Enjoy!
Slightly adapted from November 2020 Eating Well magazine.
Season Generously 