Cauliflower White Bean Soup

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Cauliflower White Bean Soup


3 Cups or more rough chopped cauliflower (purple, yellow, green, broccoflower or romanesco, they look alien, or white)

1-2 C sugar snap peas, removing thin string*

1-2 Small zucchini, rough chopped

½-1 C Onion, rough chopped

½-1 C Leek, chopped (optional)

3 fresh cloves garlic, mashed or 1 Tbl shallot chopped

1 ½ tsp fresh minced thyme (dried ¾ tsp)

2 T Olive Oil or coconut oil

1 C or entire can cannellini beans, drained

4 C Stock: Homemade chicken, vegetable or Imagine’s No-chicken broth

1 Tsp Celtic Sea Salt to taste

Fresh ground pepper

Fresh thyme or chives for garnish


  • Sauté onion, leek, and garlic in oil.
  • Add remaining vegetables, minced thyme leaves, and stock.
  • Bring soup to a boil.
  • Lower heat and simmer for 10-15 minutes, until vegetables are fork tender, mashable

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  • Carefully use an immersion hand blender to puree
  • Adjust seasonings: more salt and pepper.

Top with a few sprigs fresh thyme, chives or lavender blossoms.

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