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Creamy Roasted Cauliflower & White Bean Soup

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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.

 

Enjoy!

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Creamy Roasted Cauliflower & White Bean Soup

serves 4-6

Ingredients:

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small head cauliflower, cut into small bite-size florets (about 4 heaping cups)
  • 1 small yellow onion, diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper flakes
  • 5 cups vegetable broth
  • 1-400ml can white beans (cannellini or navy beans), drained and rinsed well
  • 1 heaping cup fresh or frozen corn kernels
  • 2 packed cups chopped kale
  • juice of 1 lemon
  • salt and pepper, to taste
  • fresh parsley, for serving (optional)

Method:

  1. Preheat the oven to 450℉. Spread the cauliflower florets onto a large baking sheet and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and toss together. Bake for 15 minutes, flipping halfway through, until both sides of the cauliflower are slightly charred.
  2. While the cauliflower is roasting, in a large pot over medium-high heat, add the remaining tablespoon of olive oil with the onion and celery. Season with a pinch of salt and pepper, and cook until onion is translucent, and celery is slightly softened. 4-5 minutes, stirring frequently. Add the garlic, thyme, and red pepper flakes and cook for an additional 30 seconds or so, just until fragrant.
  3. Pour in the vegetable broth, then add the beans, corn, and roasted cauliflower. Partially cover, and simmer for 15 minutes, allowing the flavours to meld together. Add about ⅓ of the soup to a high speed blender. While blending hot soups, make sure to hold a kitchen towel or pot holder on top, then blend on low speed, gradually increasing, until mixture is smooth. Pour the soup back into the pot, then add the kale and lemon juice. Cover and simmer for an additional 10 minutes, until kale is wilted. Taste the soup, and season with more salt and pepper if necessary.
  4. Serve hot with a sprinkle of fresh parsley and toasted bread

11 comments


  • Sharon Knettell |

    AbFab soup recipe
    Great for Weight Watchers too!


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