Creamy Cauliflower & White Bean Soup

with Thyme and Lemon

By Jennifer Whitmire, MS, MEd, MH, CHES, NEP 



Creamy Cauliflower & White Bean Soup with Thyme and Lemon

Ingredients (serves 4)

  • 1 small head cauliflower, chopped
  • 1 1/2 cups cooked white beans (navy or cannellini)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 teaspoon fresh thyme (or ½ tsp dried)
  • 1 Tablespoon lemon juice
  • Salt and pepper to taste
  • Chipotle powder or red pepper flakes, optional

Directions
Sauté onion and garlic in a splash of broth until soft.
Add cauliflower, beans, broth, and thyme. Simmer 20 minutes until cauliflower is tender.
Blend until creamy, return to pot, season, and stir in lemon juice before serving.

Optional toppings: chopped parsley, drizzle of tahini, or a little un-blended soup. I also like to add a little chipotle pepper.



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