Cauliflower White Bean Soup

Steps to make Cauliflower White Bean Soup

1. 1

   Preheat oven

   Preheat your oven to 400 °F

2. 2

   Sauté onions

   6
   

   In a large pot over medium heat, heat 1 tablespoon olive oil. Add 1 diced onion, 4 minced garlic cloves, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and a big pinch of each salt and black pepper. Cook until the onions are soft, about 5 minutes.

4. 3

   Add cauliflower, beans and stock

   5
   

   Add 6 cups cauliflower florets, 1 can beans, and 4 cups vegetable or chicken stock. Add another pinch of salt and black pepper and bring to a boil.

5. 4

   Simmer

   20
   

   Once at a boil, reduce to a simmer. Cover and cook for 15 to 20 minutes or until the cauliflower is tender.

6. 5

   Melt butter and add mustard

   2
   

   In the meantime, melt 3 tablespoons butter in a small saucepan. Once melted, remove from the heat and whisk in 2 tablespoons Dijon mustard.

7. 6

   Prepare croutons

   1
   

   Place 4 cups sourdough bread cubes on a rimmed baking sheet. Drizzle the butter and mustard mixture over the bread, then toss well until to coat.Add a sprinkle of salt and black pepper.

8. 7

   Bake croutons

   12
   

   Bake the sourdough croutons for 10 to 12 minutes or until golden and toasty.

9. 8

   Puree

   2
   

   Once the cauliflower is tender, use an immersion blender to purée the soup until completely smooth. Taste and adjust with more salt and black pepper if needed. Keep over low heat until ready to serve.

10. 9

    Serve
    

    Serve the soup hot with fresh thyme and Dijon croutons.