Cauliflower White Bean Soup

 

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Cauliflower White Bean Soup

Ingredients

Units Scale
  • 3 cups or more rough chopped cauliflower (purple, yellow, green, broccoflower or romanesco, they look alien, or white)
  • 12 C sugar snap peas, removing thin string*
  • 12 Small zucchini, rough chopped
  • 1/21 C Onion, rough chopped
  • 1/21 C Leek, chopped (optional)
  • 3 fresh cloves garlic, mashed or 1 Tbl shallot chopped
  • 1 1/2 tsp fresh minced thyme (dried 3/4 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

Instructions

  1. Sauté onion, leek, and garlic in oil
  2. Add remaining vegetables, minced thyme leaves, and stock.
  3. Bring soup to a boil.
  4. Lower heat and simmer for 10-15 minutes, until vegetables are fork tender, mashable
  5. Carefully use an immersion hand blender to puree
  6. Adjust seasonings: more salt and pepper.
  7. Top with a few sprigs fresh thyme, chives or lavender blossoms.

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  • Author: Curry Girls Kitchen

 

 

 

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