A cold Winter’s day call for a nice bowl of warm, filling and nourishing soup, and with Cauliflower in season, what better soup to make than a Roast Cauliflower and Cannellini Bean Soup.
I do already have a Creamy Bacon and Cauliflower Soup on my blog, which is very popular, and super delicious, but if you are looking for a wholesome meat free cauliflower soup, then this is the one for you. The addition of the cannellini beans adds a quality source of plant based protein, helping to increase satiety and assist with muscle repair and growth, as well as being a rich soluble fibre source. Legumes, pulses and beans are often a forgotten group of foods, especially for meat eaters, which is a shame as they are a nutritional powerhouse. I am trying to include these into my cooking and our meals on a more regular basis.
Cauliflower is a vegetable which belongs to the brassica family, the same family as broccoli, brussel sprouts and cabbage. It is very low in calories and a good source of fibre, which is important for digestive health, and antioxidants, such as vitamin C, which helps to boost the immune system and improve heart health. By roasting the cauliflower prior to making this soup, enhances the flavour of the cauliflower and provides a deep caramelised flavour, which pairs really well with the parmesan cheese that is added at the end.
We have had this batch of cauliflower soup with some Pumpkin, Cheese and Rosemary Scones, a Not Quite Nigella recipe, which is linked here. These scones are light, fluffy and oh so flavoursome – definitely worth a try. If you’re not into scones, a nice crusty piece of bread with some butter works nicely, or even the soup on it’s own makes a great meal.
The kids ate some of this soup. I wouldn’t say they loved it, but they ate it (except Elise, who threw her bowl on the floor…she is only 17 months, so I won’t take it to heart)! Despite this, I will continue to make soups like this and keep offering to the kids, and one day (hopefully) they will really enjoy them, and ask for a second bowl. Persistence and food exposure is key when it comes to kids.
- 1 head of cauliflower, cut into florets
- 3 tbs extra virgin olive oil
- 2 red onion, sliced
- 4 cloves garlic, crushed
- 5 sprigs of thyme
- 2 cups of broccoli florets
- 1 tin cannelini beans, drained and rinsed
- 4 cups of chicken or vegetable stock
- Pinch of nutmeg
- 2 tbs lemon juice
- 1/2 cup grated parmesan cheese
- 1/2 cup milk
- Salt and pepper to taste
- Heat the oven to 180°C and line a baking tray with baking paper.
- Place the cauliflower florets into a bowl, drizzle with 2 tbs of olive oil and place onto the baking tray and bake for 30-40 minutes or until golden brown.
- Heat a large soup pot over medium heat, add remaining olive oil and onion and cook, stirring regularly for 6-7 minutes or until soft, translucent and golden brown. Add garlic and thyme and cook for a further 2-3 minutes.
- Add the roasted cauliflower, broccoli florets, stock, cannelini beans, salt and pepper and bring to the boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes or until broccoli is tender. Allow to cool slightly.
- Using a stick blender, blend the soup until smooth. Add the cheese, milk, nutmeg and lemon juice and blend until incorporated.
- Serve topped with some fresh chives.