You know what you need when it gets really cold outside?
A big bowl of hearty soup.
When it’s really cold out, a big bowl of hot soup with crusty bread is my go to meal.
It was wet and cold in Texas, a must have soup weekend!
Do you ever have those days when you want to create a dish, but you don’t have all the ingredients and you don’t want to venture out to get them?
That was me this weekend, so I shopped my fridge and pantry, and an hour or so later I had a most tasty, hearty soup that was good for my soul and my body.
This soup is a great source of vitamin C, K, iron, antioxidants and loaded with fiber.
The base of this soup is, are you ready for it….Cauliflower. Yes, cauliflower, mixed with a few other tasty ingredients this soup was the hit of the weekend in my house. For the vegans the soup was topped off with nutritional yeast and the vegetarians parmesan cheese.
I mixed 1/2 cup nutritional yeast with 1/2 cup pine nuts to keep the soup vegan.
What could be better than a big bowl of soup, crusty bread and a warm cozy couch in front of a toasty fire.
Northern Bean Cauliflower Soup
- Yield: 10 1x
Print Recipe
Pin RecipeDescription
Optional toppings Vegan – Nutritional Yeast or Vegan Cheese Vegetarian – Parmesan Cheese
Ingredients
- 1 head of cauliflower
- 1 1/2 cups chopped leeks
- 1 lb gold potatoes cut into 1 inch cubes
- 1/2 cup chopped onion
- 1 1/2 cup vegetable stock
- 3 cloves of garlic
- 1 1/4 cup almond or cashew milk or dairy milk for non-vegans
- 2 cans of 15 oz Northern beans, drained and rinsed
- 2 tablespoons chopped rosemary
- 1 teaspoon herbs de provence
- salt and pepper to taste
- 4 cups chopped kale
Instructions
- Bring 2 quarts of water to a rolling boil.
- Add cauliflower, 1 cup of the leeks, onions and all but 1 and 1/2 cups of the potatoes, return to a boil and cook for 10 to 12 minutes or until cauliflower and potatoes are fork tender.
- Remove everything from pot using a slotted spoon and allow to cool slightly and pour water from pot.
- Place ingredients in food processor or blender with garlic and process until smooth while adding the vegetable stock.
- Pour mixture back into stock pot, add the milk, beans, rosemary, herbs de provence, a dash of salt and pepper and cook on med-low for 10 to 12 minutes. Add in kale and remaining leeks, potatoes and onions, cook until potatoes are fork tender.
- Season to taste with additional salt and pepper as needed.
- Top soup with topping of your choice
- Serve with crusty bread and enjoy!
Nutrition
- Serving Size: 1 1/4cup
- Calories: 286
- Sugar: 4.1
- Sodium: 284.8
- Fat: 6.6
- Saturated Fat: 0.6
- Carbohydrates: 45.2
- Fiber: 11.4
- Protein: 15.8
- Cholesterol: 0
I am definitely going to try this. It looks delicious!
Thanks Penny, and let me know how it works for you.
Celeste this soup look so delicious! I can’t get enough soup in the Winter. Can’t wait to try this:)
It’s delicious and filling, I’ve been filling up on the leftovers.
These looks like a great idea for a Super Bowl party!! I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1BXdrnz. Have a wonderful day!
Lori
★★★★
Thanks Lori,
I’m glad you stopped by, I’ll be sure to link up sme of my post to your party.
Perfect for a cold night! Thanks for linking up to Freedom Fridays – pinned and scheduling a Facebook share!
Thank you Jamie, I stopped by your site and I am loving the M&M Red Velvet Cookie Cake.
Oh Yum! I’m definitely going to try this – pinning to my Recipes board. So nice to find you on Show Me Saturday!
Thanks Meredith, Ha, your first name is my last name.
I once made a mushroom & cauliflower soup – it was so filling! All you needed was 1/2 a cup. Thanks for linking up to Show Me Saturday.
Hello cute lady! This looks so amazing. I would love some right now. Pinned and tweeted. We appreciate you taking the time to stop by and party with us. It wouldn’t be a party without you! I hope to see you tonight at 7 pm. Lou Lou Girls
Celeste, this recipe is for your soup is awesome. I like the vegan choice. Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
Thanks so much Cydnee, I enjoy visiting all the wonderful links.
Thanks for the recipe. I’m trying it right now. One question–when do you add the 1/2 cup chopped leeks and the 1&1/2 cup cubed potatoes that you held aside in the first step? Thanks for the help!
Thanks for the question, I took a look and realized I made a mistake in the instructions. You actually add all of the potatoes to the pot, just reserve some after the boiling to add back to soup when you add the kale and this is also when you add in the leeks to give the soup a chunky bite. It’s raining here today and this soup would be perfect.
Thanks! That’s roughly what I ended up doing. It turned out really yummy. Thanks for sharing!
I’m glad it turned out great for you. Thanks for letting me know.
Enjoy and let me know how it works for you.
Yum this looks awesome. I’ve been making lots of soup while we’re digging out from the blizzard, and this is going on my to-do list!
Hi Sarah, I’m glad you like it, however, I just posted a new one today you may like as well.
https://thewholeserving.com/un-cheesy-potato-broccoli-soup/
Thanks for stopping by.
I made the northern bean cauliflower kale potato soup tonight. When do you add the rest of the leeks, potatoes and onion?
Hi Jody, Thanks for catching that. You can add them when you add the kale and cook until potatoes are fork tender.