Creamy Cauliflower and Butter Bean Soup

Indulge in the velvety comfort of Creamy Cauliflower and Butter Bean Soup, a wholesome recipe that combines roasted cauliflower, buttery beans, and aromatic spices for a deeply satisfying meal. This plant-based soup features the natural creaminess of unsweetened coconut milk, perfectly balanced with smoky paprika and earthy cumin, while tenderized butter beans add a hearty, protein-rich boost. Roasting the cauliflower brings out its natural sweetness, creating layers of flavor that blend seamlessly with sautéed onions and garlic. Finished with a sprinkle of fresh parsley, this dairy-free, gluten-free soup is as nutritious as it is delicious. Ready in under an hour, it’s the perfect cozy dinner for chilly nights or a make-ahead lunch that pairs beautifully with crusty bread.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 400 grams butter beans (canned)
• 1 medium yellow onion
• 3 pieces garlic cloves
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 cup unsweetened coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Step 2

Cut the cauliflower into florets and toss them with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and the paprika. Spread the florets evenly on the prepared baking sheet.

Step 3

Roast the cauliflower in the oven for 20-25 minutes, or until golden and tender, flipping once halfway through cooking.

Step 4

While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

Dice the onion and mince the garlic cloves. Add both to the pot and sauté for 5-7 minutes, or until the onion is soft and translucent.

Step 6

Add the ground cumin, stirring for 1 minute to toast the spice and release its aroma.

Step 7

Drain and rinse the canned butter beans. Add them to the pot along with the roasted cauliflower and the vegetable broth.

Step 8

Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.

Step 9

Remove the soup from heat and blend it until smooth using an immersion blender or a countertop blender. Be cautious when blending hot liquids.

Step 10

Stir in the unsweetened coconut milk, black pepper, and adjust salt to taste. If the soup is too thick, add a splash more vegetable broth or water until your desired consistency is reached.

Step 11

Serve the soup warm, garnished with chopped fresh parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(2186.0g)

Amount per serving	% Daily Value*
Calories	1183.9

Total Fat 43.9g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 6261.6mg	0%
Total Carbohydrate 161.0g	0%
Dietary Fiber 39.6g	0%
Total Sugars 31.9g
Protein 49.8g	0%

Vitamin D 0IU	0%
Calcium 880.0mg	0%
Iron 16.3mg	0%
Potassium 4317.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 16.1%

Carbs: 52.0%