This soup is velvety, creamy, and comforting!  Cauliflower and white beans star in this full-flavored, addicting soup that is perfect for a weeknight meal or a fancy holiday first course.  Serve with French bread or pita wedges.

Gluten Free, Vegan

Serves 8-10

Prep Time: 20 min

Cook Time: 60 min

Total Time: 80 min


  • 2 Tbsp olive oil
  • 1 large sweet onion, diced
  • 1 small green bell pepper, diced
  • 1 bulb of fennel, diced, reserving fronds for garnish*
  • 1 head of cauliflower, cut roughly into 2” pieces
  • 3 cloves of garlic, minced
  • 2 cans of white beans (cannellini or great northern beans), drained, reserving a cup of beans for garnish
  • 4 cups (32 oz carton) vegetable stock
  • 1 15oz can of unsweetened coconut milk
  • 1 tsp dried rosemary
  • 1 tsp curry powder
  • 1 tsp salt
  • ½ tsp white pepper
  • ¼ tsp red pepper flakes, or to taste
  • Extra virgin olive oil or another high-quality finishing oil, for garnish
  • Freshly cracked black pepper, for garnish
    Apple Orchard


    1. Heat 2 tbsp olive oil in a large lidded dutch oven over medium high heat.  Add the diced onion and green bell pepper and saute until the onions are translucent and the peppers start to brown, about 5 minutes.  
    2. Add the fennel and cauliflower and continue to cook for 8-10 minutes.  Add white beans, then add minced garlic, dried rosemary, curry powder, salt, white pepper, and hot pepper flakes.  Stir to combine all ingredients thoroughly.  
    3. Pour the vegetable stock and coconut milk into the pot, and give the pot another stir, ensuring that the cauliflower is mostly submerged in the liquid.  Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
    4. Using an immersion blender, puree the soup until it is creamy and homogenous, with no cauliflower chunks remaining.
    5. Spoon into bowls and top with a drizzle of high quality olive oil or finishing oil, then mound a spoonful or two of reserved beans, a bit of the fennel fronds, and some freshly cracked black pepper on top.  Serve immediately.

    *Fennel fronds, the dark green fluffy bits on top of the fennel bulb, are edible and make a beautiful garnish.  Simply cut the fronds from their stems and use raw.  They have a mild flavor and really take your dish to the next level.

    Kristina Shane

    This recipe is from of Home Chef and OPL Community member Kristina Shane.


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