Creamy Cauliflower White Bean Soup

I’m getting excited for soup weather! This creamy cauliflower soup I adapted from The Harvest Kitchen is a winner in my eyes because it’s packed with veggies and the boys demolish it (I serve theirs over pasta), and I serve mine with toast to dip. This is a good one to make in bulk and keep some in the freezer for up to 2 months.



  • 1 large head cauliflower, cut florets and stems, reserve about 1 cup for roasting to garnish
  • 2 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 2 celery stalks, chopped
  • 1 carrot, peeled and grated
  • 1 potato, peeled and diced
  • 2 cloves garlic, peeled and smashed
  • 1 400g can white beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 tablespoon fresh thyme leaves (or 1 tsp dried leaves)
  • 1 tsp ground nutmeg
  • 1 1-inch chunk Parmesan cheese, grated
  • salt and freshly ground black pepper to taste


  1. Heat the olive oil in a medium pot over medium heat. Add onion, garlic, celery and carrot.  Saute for about 5 minutes.
  2. Add the cauliflower and potato and stir to coat.
  3. Add beans, broth, thyme and nutmeg and bring to a simmer, then reduce heat to low.
  4. Simmer on low for about 15 – 18 minutes, or until cauliflower and potato are soft.
  5. Season with salt and pepper to taste.
  6. Purée with an immersion blender (or slightly cool and blend in a stand blender).
  7. Stir through Parmesan cheese until melted.
  8. Serve soup topped with roasted Parmesan Cauliflower croutons.
  9. Garnish with freshly chopped parsley (optional)

Leave a Reply

Your email address will not be published. Required fields are marked *