White Bean Cauliflower Soup topped with roasted walnuts and fresh parsley

5 reviews, 4.4 star(s). 80% would make again

Ready in 40 minutes

This soup is comforting and elegant.


1 tablespoon unsalted butter or olive oil
1/2 head cauliflower; coarsely chopped
1 onion; chopped (I used red onion)
2 cloves Garlic; sliced
3 small potatoes; diced
1 can white beans; rinsed and drained
4 cups vegetable stock; (good quality)
2 bay leaves
1/2 cup soy milk or cream
1 teaspoon salt; (depending on how salty your stock is)
pepper; to taste
2 tablespoons roasted chopped walnuts
1 tablespoon fresh parsley; for garnish

Original recipe makes 4



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.

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Calories Per Serving: 765 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tasty! Cream was called for in the ingredients but was not listed in the directions. I added it in the last 15 minutes.
pols005 2y ago

This 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.
Brucedavison 2y ago

kvinson79 3y ago

Just 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.....
lizzy83 5y ago

I 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.]
GirlWithHealthFood 6y ago

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