Creamy Cauliflower And Butter Bean Soup Recipes

WINNING CREAM OF CAULIFLOWER SOUP

Steps:

• In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

CREAM OF CAULIFLOWER SOUP II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

CREAMY CAULIFLOWER BEAN SOUP

Steps:

• Place the Spice/Herb Ingredients (except the bay leaf) into a small bowl, whisk, then set aside.
• In a large ceramic/enamel lined Dutch Oven or similar large soup pot, add the diced onions, diced carrots, and diced celery, and sauté until translucent, about 7 to 9 minutes or until the veggies are tender. (If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water).
• Add the cut-up cauliflower, water, vegetable broth and bay leaf to the pot, and bring to a boil, reduce heat and simmer for 20 minutes to ensure the cauliflower are very tender.
• Discard the bay leaf.
• Remove the pot from the heat and puree the soup with an immersion blender until smooth and creamy.
• Place the pot back on the burner, add the Spice/Herb Mix, plant milk and nutritional yeast, and thinly slivered carrots. Stir well. Bring to a boil, then immediately reduce heat to a simmer.
• Add 3 to 4 cans of white beans (or and equivalent of cooked white beans from dry) and stir. Cook for 15 minutes.
• Taste test for flavor, add more seasonings if needed to reach the desired flavor.
• Top individual servings with snipped chives.

CREAMY CAULIFLOWER AND BUTTER BEAN SOUP

Steps:

• Heat oil in large pot.
• Add garlic and onion and celery, cook 5 minutes.
• Add stock, cauliflower and butter beans.
• Bring to the boil, cover and simmer 15 minutes.
• Cool slightly then puree, season to taste.
• Reheat and serve with a swirl of cream.

CREAMY CAULIFLOWER WITH GINGER SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add cauliflower, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add ginger, turmeric, saffron and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CAULIFLOWER AND KALE WHITE BEAN SOUP

Steps:

• Soak the cashew nuts in water for 10 minutes. Meanwhile, sizzle finely chopped onions and crushed garlic with 1 tbsp of oil. Then add drained butter beans, cauliflower florets, and half of the cashew nuts, and cook for 5 minutes. Add vegetable stock and wholegrain mustard and simmer for 15 minutes.
• In the meantime, combine the remaining half of the cashew nuts, ​2 tbsp of extra virgin olive oil, kale, lemon juice, and lemon zest in a food processor. Blitz the ingredients until you have a smooth and creamy pesto. Then, season with salt to taste.
• When the cauliflower is soft and cooked through, remove the pot from the heat. Then, blend the ingredients with the help of a food processor or an immersion blender until you have smooth and creamy white soup. Next, season with salt to taste.
• Divide the white bean soup among serving bowls. Top with the kale pesto and if desired garnish with fresh kale strips. Finally, add cracked black pepper and serve with toasted sourdough bread on the side.