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
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
- 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.
- 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.
- 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.
- Using an immersion blender, puree the soup until it is creamy and homogenous, with no cauliflower chunks remaining.
- 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.
This recipe is from of Home Chef and OPL Community member Kristina Shane.