Cauliflower White Bean Soup


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cauliflower White Bean Soup


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


  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.

WATCH HERE our latest Curry Girls Video!

  • Author: Curry Girls Kitchen




Leave a Reply

Back to top