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.

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PREP: 10 MINUTES | COOK: 20 MINUTES | SERVES: 4-6

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Ingredients

• 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

Instructions

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)