This is a super creamy & delicate cauliflower & bean soup. It’s delicious on its own, or with caramelized leeks that make it a bit more savory. If you’re on a strict anti-inflammatory cleanse, you can omit the white beans and paprika. It will change the consistency a bit but will still taste as delicious.
Serves 5-6
Ingredients
1 head cauliflower, chopped into 2-3″ pieces
1 large yellow onion, chopped
6 garlic cloves, peeled
2 T. olive oil
2 c. cooked white beans
2 c. water
2 c. low sodium vegetable or chicken stock
juice of 1 lemon
salt, pepper & paprika to taste
*Optional: 2 leeks, sliced in 1″ pieces
Directions
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Place onions, cauliflower, garlic in single layer on baking sheet, drizzle with olive oil, and sprinkle with salt. Place sliced leeks onto second baking sheet, drizzle with olive oil and a sprinkle with salt. Place both baking sheets in oven and bake for approx. 20 minutes. Stir veggies, rotate trays, and bake for another 10-15 minutes until they appear tender and caramelized. Remove from oven and set aside to cool.
Place the caramelized onions, cauliflowers and garlic into a blender along with the beans, water, stock, and lemon juice. Blend until smooth and creamy.
Wen ready to serve, transfer soup to serving bowls, and add some of the caramelized leeks. (You may need to reheat the soup depending how long the vegetables cooled before blending.) Season with salt, pepper, and paprika to taste. Enjoy!
