Ready in 40 minutes
This soup is comforting and elegant.
Saute the onion for a few minutes on medium heat until soft and translucent. Add the sliced garlic, saute for 1 minute. Add the cauliflower and diced potato, saute for a few more minutes. Add the stock, white beans and bay leaves. Bring to a gentle boil and simmer for about 25 to 30 minutes.
Puree with a hand blender (or in batches in a blender).
Top with roasted walnuts and fresh parsley.
pols005 2y agoTasty! Cream was called for in the ingredients but was not listed in the directions. I added it in the last 15 minutes.
Brucedavison 2y agoThis was nice but when I try it again, I will make some changes. A medium onion is more than enough. Use more Cauliflower. I will try Chicken Stock instead of Vegetable Stock. I did not include the roasted walnuts, but without them, it was a bit "boring". USE the Walnuts or Fresh Croutons.
kvinson79 3y agoOk
lizzy83 5y agoJust made this- smooth + velvety, even before adding cream. Very tasty- cant wait to have it for dinner. Used chicken stock. Have already put it in my recipe book and I'll make it again. Some recipes use roasted garlic or add cheese but this doesnt actually need it.....
GirlWithHealthFood 6y agoI woke up this morning remembering the satisfying taste and aroma of cauliflower soup. Velvety smooth hot soup on the tip of my tongue. That’s what I decided to make for lunch, using leftover ingredients that I had in the fridge. [I posted this recipe.]