Creamy Cauliflower and Butter Bean Soup
Indulge in the velvety comfort of Creamy Cauliflower and Butter Bean Soup, a wholesome recipe that combines roasted cauliflower, buttery beans, and aromatic spices for a deeply satisfying meal. This plant-based soup features the natural creaminess of unsweetened coconut milk, perfectly balanced with smoky paprika and earthy cumin, while tenderized butter beans add a hearty, protein-rich boost. Roasting the cauliflower brings out its natural sweetness, creating layers of flavor that blend seamlessly with sautéed onions and garlic. Finished with a sprinkle of fresh parsley, this dairy-free, gluten-free soup is as nutritious as it is delicious. Ready in under an hour, it’s the perfect cozy dinner for chilly nights or a make-ahead lunch that pairs beautifully with crusty bread.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 400 grams butter beans (canned)
- 1 medium yellow onion
- 3 pieces garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup unsweetened coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Cut the cauliflower into florets and toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and the paprika. Spread the florets evenly on the prepared baking sheet.
Roast the cauliflower in the oven for 20-25 minutes, or until golden and tender, flipping once halfway through cooking.
While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Dice the onion and mince the garlic cloves. Add both to the pot and sauté for 5-7 minutes, or until the onion is soft and translucent.
Add the ground cumin, stirring for 1 minute to toast the spice and release its aroma.
Drain and rinse the canned butter beans. Add them to the pot along with the roasted cauliflower and the vegetable broth.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Remove the soup from heat and blend it until smooth using an immersion blender or a countertop blender. Be cautious when blending hot liquids.
Stir in the unsweetened coconut milk, black pepper, and adjust salt to taste. If the soup is too thick, add a splash more vegetable broth or water until your desired consistency is reached.
Serve the soup warm, garnished with chopped fresh parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6262 mg | 272% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 31.9 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4318 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
