This creamy, silky soup is going to change your life! And the way you think about cauliflower (it’s not just for dipping into ranch!). Rosemary and white beans are a match made in heaven, and adding roasted cauliflower to the mix is a creative and nutritious way to add more vegetables to your lunch or dinner. I served mine with pan-seared wild cod. You’re missing out if you don’t make this ;)
What (your ingredients): 1 head cauliflower, rinsed and divided into florets Pinch of salt 2 tablespoons olive oil 1 yellow onion, diced 2 cloves garlic, diced 1 15 oz. can White Beans (Cannellini), drained and rinsed 3 cups water ¼ teaspoon ground black pepper Pinch of freshly grated nutmeg 2 sprigs of fresh rosemary, finely chopped
How (your directions):
Preheat oven to 425˚ F. Toss cauliflower, 1 tablespoon olive oil, and salt on baking sheet, and roast for 20 minutes.
Meanwhile, heat 1 tablespoon olive oil in Dutch oven over medium-low heat and sauté onions for 15 minutes. Add garlic and sauté for 2 minutes.
Remove cauliflower from oven and add to Dutch oven, stirring ingredients for another 3 minutes. Add beans, water, and fresh rosemary. Simmer for 5 minutes.
In small batches, blend soup until creamy with a blender. Season with pepper and nutmeg. Return to heat on low until ready to serve.
Why (the science): Protein doesn’t just come from animal sources! This soup has 12 grams of protein per cup and 40% of your fiber for the day. This translates to “staying power” as you feel fuller, longer. It’s even a rich source of iron! Here's your Rosemary White Bean Cauliflower Soup - Nutrition Label
P.S. Thank you, Brewers Organics for providing the organic cauliflower and yellow onion for this dish!