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Creamy Cauliflower and White Bean Soup is a delightful blend of flavors and textures that not only warms the soul but also nourishes the body. This dish is a perfect example of how simple ingredients can come together to create something truly comforting and satisfying. Ideal for cozy nights in or as a healthy lunch option, this soup is both rich and velvety, thanks to its creamy texture derived from blended cauliflower and white beans.

Creamy Cauliflower and White Bean Soup

Discover the warmth and nutrition of creamy cauliflower and white bean soup, a heartwarming dish that is as easy to make as it is delicious. Packed with vitamins and plant-based protein, this velvety soup combines simple ingredients for a satisfying meal. Perfect for cozy nights or healthy lunches, this recipe offers a delightful blend of flavors and textures. Say goodbye to heavy creams and embrace a light yet indulgent option that will nourish both body and soul. Enjoy the comforting aroma and inviting taste with every spoonful.
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Ingredients
  

1 medium head of cauliflower, chopped into small florets

1 can (15 oz) white beans (cannellini or great northern), drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

1 large carrot, diced

1 celery stalk, diced

4 cups vegetable broth

1 cup unsweetened almond milk (or any milk of choice)

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: A squeeze of lemon juice for added brightness

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion turns translucent. Then, add the minced garlic and dried thyme, cooking for an additional 1-2 minutes until the garlic is fragrant and slightly golden.

    Incorporate Cauliflower and Broth: Add the cauliflower florets to the pot, followed by the vegetable broth. Increase the heat to bring the mixture to a vigorous boil. Once boiling, lower the heat to a simmer and let it cook for 15-20 minutes, or until the cauliflower is tender and easily pierced with a fork.

      Blend the Soup: After the cauliflower is cooked, remove the pot from heat. Stir in the rinsed white beans and almond milk. Using an immersion blender, puree the mixture directly in the pot until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until completely smooth, and return it to the pot.

        Season and Adjust Consistency: Taste the soup and adjust the seasoning with salt and pepper to your liking. If the soup is thicker than desired, gradually add more vegetable broth or water until you achieve your preferred consistency. For an extra touch, add a squeeze of lemon juice to awaken the flavors in the soup.

          Serve Warm: Ladle the creamy soup into bowls and generously garnish with freshly chopped parsley. This soup pairs beautifully with crusty bread or a light side salad for a complete meal!

            Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings