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Northern Bean Cauliflower Soup


  • Author: Celeste @TheWholeServing
  • Yield: 10 1x

Description

Optional toppings Vegan – Nutritional Yeast or Vegan Cheese Vegetarian – Parmesan Cheese


Scale

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

  1. Bring 2 quarts of water to a rolling boil.
  2. 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.
  3. Remove everything from pot using a slotted spoon and allow to cool slightly and pour water from pot.
  4. Place ingredients in food processor or blender with garlic and process until smooth while adding the vegetable stock.
  5. 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.
  6. Season to taste with additional salt and pepper as needed.
  7. Top soup with topping of your choice
  8. 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