Cauliflower, Tomato & White Bean Soup
A nutritious, creamy, savoury and subtly spicy soup, made with cauliflower, tomatoes, onion, garlic and cannellini beans. Infused with cumin, paprika, oregano and chilli pepper flakes.
Equipment
- 1 soup pot with lid
- 1 cutting board
- 1 set of mixing bowls
- 1 set of measuring spoons
- 1 chopping knife
- 1 paring knife
- 1 immersion blender to puree soup
- 1 small blender for onions and tomatoes
- 1 spatula
- 1 garlic press
- 1 can opener to open bean/tomato cans
- 1 8 cup measuring cup for the broth
- 1 kettle to boil water
- 1 grater for the lemon zest
- 1 juice press to juice the lemon
- 1 strainer to rinse the beans
Ingredients
- 1 large onion diced
- 4 garlic cloves minced
- 1 large head of cauliflower (to be roasted on its own) cut into small florets
- 2 cups fire roasted tomatoes add 1/2 tsp brown sugar, 1 tbsp olive oil, 1 tsp Italian seasoning and 1/4 tsp smoked paprika (optional) and mix together
- ¼ cup mayonnaise or up to 1/2 cup of mayo
- 6 cups chicken or vegetable broth
- 1 tbsp unsalted butter to finish cooking the onion
- 2 tbsp olive oil to cook onion
- 1 tbsp tomato paste mix with 1 tsp olive oil
- 1 zest of 1 lemon
- 3 tbsp fresh squeezed lemon juice use the juice of 1/2 a lemon to start, you can add more to taste
- 1 ½ tsp salt 1/2 tsp to cook the onion plus 1 tsp in soup
- 1 tsp pepper in soup or more to taste
- 1 15 oz can of cannellini beans (white beans) or up to 19 oz
- ½ cup freshly grated parmesan cheese to top up the soup
Herb and Spices Blend (mix together & add to the soup pot)
- 1 ½ tsp cumin powder
- 1 pinch chilli pepper flakes or more if you like heat
- ¼ tsp dry oregano
- ¼ tsp smoked paprika optional
Herbs and ingredients to add to tomatoes & mix together
- 1 tsp Italian seasoning
- ½ tsp brown sugar
- 1 tbsp olive oil
Herbs to add separately
- 1 tbsp parsley (dry) add to soup when it is simmering
- 1 tsp basil add to the soup when simmering
Instructions
- gather the ingredients, wash the cauliflower and cut into florets, put into a large bowl
- prepare the spice blends & set aside
- open the can of tomatoes, pour in a mixing bowl and stir in the oil, herbs and sugar
- dice the onion and mince the garlic and place into bowls, set aside
- cook the onion in a pot for 5 minutes in 1/2 tsp salt and 2 tbsp olive oil on low heat
- make the broth, I use dry, powdered form and prepare as needed
- after 5 minutes of cooking, add butter to the onion, melt it and add the spice blend (for the pot) and toast the herbs for 2-3 minutes on low-medium heat
- add the garlic, stir for 30 seconds, add the lemon zest, stir 30 seconds, then the cauliflower and stir for 5 minutes
- stir in the tomato paste and the tomatoes, cover and cook for 5 minutes, t
- pour in the broth, stir and add the beans, stir again and cover the pot
- bring to a boil, then reduce to a simmer and cook for 15 minutes until the cauliflower is softadd salt and pepper, some parsley and more basil (optional)
- scoop out some of the cauliflower, tomatoes and beans, place in a bowl and set aside, you will use it to top up the soup when serving
- add the lemon juice and stir
- temper the mayonnaise and add the liquid back into the soup and stir
- puree the soup with an immersion blender till smooth and if needed, pour in additional broth to thin the soup
- grate the parmesan cheese
- pour the soup into bowls, sprinkle with dry parsley, or fresh if you have it on hand, add the cauliflower florets, beans and tomato chunks that were set aside, and top with the freshly grated parmesan cheese
Video
Notes
- if adding cannellini beans, add them after cooking the celery and carrots
- if you opt to use tomato paste, stir it in (after the beans if you use them), then add the tomatoes
- for a citrusy zing, add lemon individually to the soup bowls.
- cook onion for 5 minutes in salt and oil, then add butter and cook another 5 minutes to bring out the onion's natural sweetness
- adding the spice blend no.1 in the beginning of the cooking process brings out the most flavour
