Nutrient packed cauliflower soup that is big in flavor. Rich in fiber from the cauliflower, protein from the white beans and healthy fats found in olive oil, it’s an easy recipe that’s perfect for cozy nights in.
INGREDIENTS:
1 head of garlic, top cut off to expose the cloves
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 head of cauliflower, chopped into florets
Pinch of red pepper flakes (optional)
1 15oz can white beans, also known as cannellini beans, rinsed and drained
1 quart organic chicken broth
Salt and pepper to taste
Optional Toppings: toasted pumpkin seeds, croutons, shaved parmesan
DIRECTIONS:
Roast the garlic: preheat the oven to 450. Wrap garlic in foil and roast for 40 minutes, until the cloves are soft and caramelized
While the garlic roasts, heat olive oil in a large pot over medium heat then add the cauliflower, onion, and red pepper flakes. Sauté stirring occasionally until onions start to become translucent, about 15 min
Add beans and chicken broth, bring to a boil then simmer for 15 more minutes until the cauliflower is soft
Squeeze roasted garlic cloves out of skins into the soup, season with salt and pepper
Using an immersion blender, blend the soup until smooth. You can also do this in a blender by transferring soup in batches
Serve immediately or let the soup simmer, stirring occasionally, over low heat to let the flavors really blend together
Top with a drizzle of good olive oil, toasted pumpkin seeds, croutons, or shaved parmesan cheese