Creamy Roasted Cauliflower and Bean Soup

Original recipe from www.cookieandkate.com which is amazing and one of Eat Well Buffalo’s favorites. Creamy, healthy and warming, this soup could be a meal by itself. The recipe yields four bowls……but I just ate two….so beware. It’s that good!

INGREDIENTS

• 1 large head cauliflower (about 2 pounds), cut into bite-size florets
• 3 tablespoons extra-virgin olive oil, divided
• Sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 1 can cannellini beans- rinsed and drained
• 1 tablespoon unsalted butter (optional) or substitute olive oil
• 2 tablespoon fresh lemon juice, or more if needed
• 1/2 teaspoon ground nutmeg
  For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS

1. Preheat oven to 425 degrees. Line baking sheet with parchment paper for easy cleanup.
2. Toss the cauliflower with 2 tablespoons olive oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
3. Meanwhile in a soup pot, warm 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
4. Add garlic and cook, stirring constantly for about 30 second, add the broth.
5. Reserve 3 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld. Add the beans to the soup.
6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
8. Ladle soup in bowls and add toppings including the florets.