In the depths of winter, we seek out warm, comforting dishes that nourish both body and soul. Here’s one that heroes the humble cauliflower, transforming it into a velvety soup that’s both satisfying and nutritious.
This Roasted Cauliflower Soup elevates simple ingredients into a luxurious meal. By roasting the cauliflower and potatoes, you intensify their natural sweetness and preserve their goodness. Cauliflower, often overlooked, shines as a nutrient-packed powerhouse of fibre, vitamins, and antioxidants. Paired with potatoes, it creates a creamy base that feels indulgent without the need for excess dairy.
But what truly sets this soup apart is its crowning glory – the crispy, spiced butter beans. These add a little protein-packed crouton-like experience, and are delightfully crunchy on the outside, and chewy on the inside, making each spoonful more satisfying.
This soup is a testament to the magic of whole foods, proving that comfort and health can coexist. Whether you’re looking to ward off winter chills or simply enjoy a bowl of something soothing, this Roasted Cauliflower Soup with Crispy Butter Beans is sure to become a cold-weather favourite.
This also pairs perfectly with my Cheesy Garlic Bread (linked here)
Roasted Cauliflower Soup with Crispy Butter Beans
Ingredients
For the Soup
- 1 whole head of cauliflower cut into florets
- 4 small potatoes roughly diced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- A few sprigs of fresh thyme
- 1/2 head of garlic wrapped in foil
- 4 cups vegetable stock
- 1 tablespoon bone broth optional
- 2 tablespoons cream optional
For the Crispy Butter Beans:
- 1 can 400g butter beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- a few sprigs of fresh thyme or 1/2 tsp dried thyme
- Salt and pepper to taste
For Soup Garnishing:
- Crispy Butter Beans above
- Roasted Cauliflower reserved
- Fresh herbs such as parsley, chives or dill
- Parmesan cheese freshly grated
Instructions
- Preheat the oven to 200°C (392°F).
- On a baking tray, combine cauliflower florets and cubed potatoes. Drizzle with 2 tablespoons of olive oil, season with salt, pepper, and thyme. Place the wrapped head of garlic on the tray.
- Roast the vegetables for about 40 minutes or until tender and golden.
- Meanwhile, prepare the butter beans by tossing them with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a separate baking tray.
- Roast the butter beans for about 20 minutes, or until crispy.
- Once roasted, remove the cauliflower, potatoes, and garlic from the oven. Squeeze the roasted garlic out of its skin and add to a large pot with the roasted vegetables. Save some cauliflower florets to garnish your soup with.
- Pour in the vegetable stock and optional bone broth. Use a stick blender to puree the soup until smooth. Stir in the cream and adjust the seasoning to taste.
- Serve the soup in bowls, topped with the crispy butter beans, any leftover roasted cauliflower bits, and a sprinkling of fresh herbs and parmesan cheese.
