Recipe courtesy of Mary Berg
Creamy White Bean Cauliflower Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 630
- Total Fat
- 59
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 8
- Sodium
- 986
- Total: 45 min
- Active: 30 min
Ingredients
Soup:
2 tablespoons unsalted butter
2 shallots, finely diced
Kosher salt and freshly ground black pepper
1 medium head cauliflower
3 cloves garlic, thinly sliced
One 18.25-ounce (540-milliliter) can white kidney beans
6 cups (1 1/2 liters) vegetable broth
Pinch freshly grated nutmeg
1 lemon, juiced
Crushed red pepper flakes, optional, to taste
Toppings:
Canola oil, for frying
1 shallot, thinly sliced
2 to 4 tablespoons cornstarch
Kosher salt and freshly ground black pepper
1/4 cup capers
Sour cream
Finely chopped parsley
Directions
- For the soup: Place a large pot over medium heat. Add in the butter and shallots, season with salt and pepper and cook just to soften, 2 to 3 minutes.
- Meanwhile, cut the cauliflower into small florets and dice the stalk. Add the cauliflower into the pan along with the garlic, season with salt and pepper and cook just until the vegetables start to pick up some color, 2 to 3 minutes. Stir in the kidney beans and carefully pour in the vegetable broth.
- Turn the heat up to medium-high and bring to a boil. Cook until the cauliflower is very tender, 10 to 15 minutes. Remove the pot from the heat and, using an immersion blender or a stand blender, and working in batches with the vent cap open, purée the soup until smooth. Season to taste with salt, pepper, nutmeg, lemon juice and red pepper flakes and place over low heat to keep warm while you prepare the toppings.
- For the toppings: Heat 1/2 inch of oil in a small saucepan over medium heat. Line a baking sheet with paper towels and set aside. Separate the rings of the shallots and add to a small bowl along with cornstarch to cover. Toss to coat then remove the shallots from the cornstarch, dusting off as much excess as possible. Carefully add them to the oil to fry just until lightly golden brown and crisp, 2 to 3 minutes. Using a slotted spoon, transfer the fried shallots to the paper towel-lined baking sheet and season immediately with salt.
- Dry the capers off with paper towels and add to the oil to fry until frizzled looking, 1 to 2 minutes. Then transfer to the paper towel-lined baking sheet.
- Serve the soup topped with a spoonful of sour cream, a scattering of crispy shallots and capers, some parsley and black pepper.
Cook’s Note
Recipe Note: To make this soup vegan, swap out the butter for olive oil and omit the sour cream for serving.