lunchMediterranean45 mineasy

Roasted Cauliflower and White Bean Soup

A creamy, velvety soup made without any cream at all. Roasted cauliflower and white beans get blended into a silky puree with garlic, lemon, and a hint of cumin. Top it with crispy chickpeas and a swirl of good olive oil for a lunch that feels indulgent but is actually packed with fiber and protein.

Prep10m
Cook35m
Total45m
Servings4
Calories260
Units:

Ingredients

0/12

Instructions

0/6
Chef's Tip

Roasting the cauliflower before blending is what gives this soup its depth. Raw cauliflower soup tastes flat by comparison. For extra crunch, top with store-bought crispy chickpeas or make your own by roasting canned chickpeas at 400 degrees for 20 minutes.

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