If there’s anything I truly excel at, it’s making cozy fall soups. Although I eat soup all year round, those first crisp days in October where it’s cold enough that I can see the condensation of my breathe on our morning walks, has me craving soup almost daily. This soup is one of my favourites lately. It really checks all the boxes. Rich, hearty, creamy, the sweetness of the corn adds balance, earthiness from the kale, and a touch of acid from the fresh lemon. And it’s also very simple to make!
The thing I love most about soup recipes is that they’re so simple. Prep ingredients, throw them into a pot, done. A few things about this recipe:
-To get a little extra flavour into this soup, I added the extra step of roasting the cauliflower just until it is a bit charred. It really does make a difference!
-I use vegetable broth to keep this recipe vegetarian, but if you have chicken broth on hand that definitely works too.
- For the beans, I used navy beans. Cannellini beans work great as well.
- Spinach can be substituted for the kale, but I would add it at the very very end, right before serving.
- Blending only about 1/3 of the soup leaves it with a perfect texture! Sometimes I add a little more corn after I blend too.
Creamy Roasted Cauliflower & White Bean Soup