Smoky Cauliflower White Bean Soup

Bowl filled with cauliflower white bean soup with a spoon in the soup.

Smoky Cauliflower White Bean Soup

Mexican Cauliflower White Bean Soup is the perfect satisfying lunch or dinner! Ready in under 30 minutes, this soup is creamy, rich in flavor and uses easy to find ingredients! This smoky cauliflower soup is creamy without any cream or dairy and is naturally dairy free, vegan and gluten free.

Course Soup

Cuisine American, Mexican

Keyword cauliflower white bean soup, white bean cauilflower soup

Prep Time 3

Cook Time 20

Total Time 23

Servings servings

Calories 232kcal

Author Samantha Rowland

Equipment

Immersion Blender

Ingredients

1 large head cauliflower (chopped)
4 cups Low Sodium Vegetable Broth
2 cups water
1.5 tsp smoked paprika
1 tsp cumin
1.5 tsp sea salt
1 tsp garlic powder
2 cans Great Northern White Beans (or cannellini beans)

Instructions

Preheat a Dutch oven or large pot over medium heat.
Chop the cauliflower florets into equal size pieces (no need for them to be pretty, just uniform).
Spray the pot with olive oil (or avocado oil) spray and add the cauliflower, don't stir immediately.
After about 2 minutes, stir the cauliflower and continue to cook, a total of 4-5 minutes.
After cooking 4-5 minutes, add the vegetable broth, water, smoked paprika, cumin, salt and garlic powder, stir well.
Simmer over medium heat for about 15 minutes, to soften the cauliflower.
While the soup is simmering, drain and rinse the canned white beans.
After 15 minutes of cooking, add the white beans so the soup mixture. Cook 2-3 minutes to heat the beans.
Turn off the heat. Blend the soup using an immersion blender in the pot or carefully transfer the soup (in batches) to a blender to blend until smooth.

Video

Notes

Tips on cutting a head of cauliflower:

Start by turning the cauliflower over so the stem is pointing up. Cut away any green leaves.
Use your knife and cut around the stem at a 30 degree angle, this will remove most of the stem and the cauliflower will break up into much more manageable pieces.
From here, since you aren't worrying about presentation, just cut the cauliflower into equal size pieces.

Time Saving Tips:

If you are short on time, you can also use a bag of cauliflower florets from the store. You will want to take a moment to chop them into equal size pieces so they are able to cook evenly.
You can also use frozen riced cauliflower (2 bags) in place of the cauliflower. This cuts the cooking time down as well. Simmer the riced cauliflower for about 7-8 minutes before adding the beans. You will want to reduce the water from 2 cups to 1 cup.
If you need this soup to be ready in 20 minutes, omit sautéing the cauliflower and just add all the ingredients (except the beans) to the pot and simmer for 16-17 minutes. Add the beans, simmer 2-3 more minutes and blend.

Storage:

Store in the fridge 4 days (use mason jars for individual storage).
Store in the freezer up to 3 months in a freezer safe container. To make it easy to portion, I recommend freezing in silicone containers first, then transfer those to a freezer safe bag for long term storage.

Nutrition