White Bean Cauliflower Soup topped with roasted walnuts and fresh parsley
This soup is comforting and elegant.
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 4
df
white bean
cauliflower
potato
soup
walnuts
vegetarian
white meat free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 2 bay leaves
- 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)
- 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
- Carbohydrate 163.6720925 g
- Cholesterol 7.6325 mg
- Fat 6.209005 g
- Fiber 14.1333246238232 g
- Protein 21.2690975 g
- Saturated Fat 2.167915 g
- Serving Size 1 1 Serving (1206g)
- Sodium 1017.018 mg
- Sugar 149.538767876177 g
- Trans Fat 0.652445999999999 g
- Calories 765 calories
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.
