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Creamy white bean cauliflower soup
To make this soup vegan, swap out the butter for olive oil and omit the sour cream for serving.
YIELDS
6
TO
8
Ingredients
- 2 tablespoons unsalted butter
- 2 shallots, finely diced
- Kosher salt and black pepper, to season
- 1 medium head cauliflower
- 3 garlic cloves, thinly sliced
- 1 (540 mL) can white kidney beans
- 6 cups (1 1/2 L) vegetable broth
- Pinch freshly grated nutmeg
- 1 lemon, juiced
- Red pepper flakes, optional, to taste
- Canola oil, for frying
- 1 shallot, thinly sliced, for topping
- 2 to 4 tablespoons cornstarch
- Kosher salt and black pepper, to finish
- 1/4 cup capers, for topping
- Sour cream, for serving
- Finely chopped parsley, for serving
Directions
- Place a large pot over medium heat. Add in the butter and shallots, season with salt and pepper, and cook for two to three minutes just to soften.
- Meanwhile, cut the cauliflower into small florets and dice the stalk. Add the cauliflower into the pan along with the garlic, season with salt and pepper, and cook for two to three minutes just until the vegetables start to pick up some colour. Stir in the kidney beans and carefully pour in the vegetable broth.
- Turn the heat up to medium-high and bring to a boil. Cook until the cauliflower is very tender, about 10 to 15 minutes. Remove the pot from the heat and, using an immersion blender or a stand blender working in batches with the vent cap open, puree the soup until smooth. Season to taste with salt, pepper, nutmeg, lemon juice, and chili flakes, and place over low heat to keep warm while you prepare the toppings.
- Heat half an inch of canola oil in a small saucepan over medium heat. Line a baking sheet with a paper towel and set aside. Separate the rings of the shallots and add to a small bowl along with cornstarch, to cover. Toss to coat then remove the shallots from the cornstarch, dusting off as much excess as possible. Carefully add them to the oil to fry just until lightly golden brown and crisp, about two to three minutes. Using a slotted spoon, transfer the fried shallots to the paper towel-lined baking sheet and season immediately with kosher salt.
- Dry the capers off with a paper towel and add to the oil to fry for one to two minutes or until frizzled-looking, then transfer to the paper towel-lined pan.
- Serve the soup topped with a spoonful of sour cream, a scattering of crispy shallots and capers, some parsley, and black pepper. Enjoy!
TIP: To make this soup vegan, swap out the butter for olive oil and omit the sour cream for serving.
