This delicious Creamy Cauliflower Bean Soup is the perfect soup on a cold winter day.  Its creamy texture coupled with a healthy amount of white beans makes it hearty and oh so yummy! Enjoy this healthy and wholesome Whole Food Plant Based soup; it is sure to be a new cold day favorite!

Hi!  Robin here.

Our Creamy Cauliflower White Bean Soup harnesses the natural creaminess of cauliflower. What? There is no cashew cream? No need for cashew cream for this soup recipe. Don’t get me wrong, I love me some cashew cream 😉 But it is always nice to step out, switch it up, and use a vegetable to create a yummy, creamy soup.  Blending cauliflower makes a rich and silky texture, and the seasoning perfectly complements the cauliflower and white beans.

Monkey and I love to make soup.   There is something very homey and comforting associated with making soups from scratch, especially when the weather is frigidly cold and snow is falling.  The minute I hear the snowplows going up and down the roads, I feel a strong urge to get out my soup stock pots and start chopping vegetables for soup.  Perhaps it just reminds me of my childhood when falling snow and soup were a big deal.

Who remembers the blizzards of 1976 and 1977?

In Northeast Ohio, we had two historic blizzards back-to-back starting in December 1976 continuing through January 1977.  I will never forget them.  I remember waking up and seeing nothing but white out of all our windows.  We lived in farm country so there were no natural wind breaks. So often times snowdrifts could reach up to 9 feet high.

Our front door was snowed shut several times by huge snowdrifts.  One time my dad could not open the front door to get outside as the snow was too high and had buried it shut.  He eventually had to open a window only to find a solid block of snow.  He had to tunnel though it and crawl outside.

We were buried alive!

As kids, we totally thought that we were buried alive and would never see the light of day again – LOL. The incredible silence created by a wall of snow was eerie, and yet somehow peaceful.  Our home was primarily heated by an old pot belly wood-burning stove, so my dad was concerned that the snow might cover the smoke stack so getting outside to see what was going on was priority number one.

I have fond memories of my mom placing dish-towel covered bowls of buckwheat bread dough near the pot belly stove to rise.  The smell of rising yeasty bread would fill the entire house.

Snow, snow, and more snow

Eventually, my dad shoveled a path to our front door so we could get outside.  I remember walking outside absolutely overwhelmed with the abundance of snow.  It was brutally cold and the snow had drifted up over top of our roof and had engulfed most of our home.  The tool shed was completely buried.  If you didn’t know it was there, you would just think it was a huge snowdrift.

My dad spent hours trying to dig out a path to the warehouse so he could get the front-end loader out.  Later that day, he hooked up a skid and all the neighboring farm kids hopped on while he plowed a way to our small town to get groceries.

Soup was waiting for us!

By the time, we got back from town, we were frozen and shivering.  My mom had a huge bowl of hot soup with homemade buckwheat rolls ready for us.  I honestly don’t remember what type of soup it was, probably vegetable beef since that was her specialty. But I will always remember her buckwheat rolls, slathered in butter, of course – LOL.

My dad always got freshly stone-ground buckwheat flour from an Amish farmer so maybe that is why her rolls were extra delicious, or maybe it was the generous layer of creamy butter?  HAH!

Anyone like to share their 1976-1977 blizzard experiences with us?  We would love to hear your stories.

Ameera here!

What is better than a warm, delicious bowl of healthy soup?  This yummy Creamy Cauliflower Bean Soup is hearty and nutritious; and is especially delightful on chilly days or nights.

As you have probably figured out by now, we are a soup family :).  We always have tons of soup in the fridge.  My mom has cases and cases of half-gallon glass mason jars, you know, the really big ones.  We put our soups in the mason jars while the soup is still piping hot, put on a lid, and tighten down the ring and let the soup cool to room temperature. The soup will vacuum seal itself, giving you a few extra days of freshness in the fridge.  I love those mason jars.  They are by far the easiest way to store soup in the fridge.

Initially, we were buying the half gallon mason jars directly from the manufacturer, but the shipping was costs were pretty high; then almost by magic, our local large chain store started carrying them.  *WOOT*.  We stocked up as we also store our dry beans and rice in them.

Products used:

• 8-Quart ceramic/enamel lined Dutch oven or large kitchen soup stock pot
• Immersion blender
• Optional Storage: Half-gallon glass mason jars

Creamy Cauliflower Bean Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 10 Cups 1x
• Category: Soup
• Cuisine: American

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Description

This delicious Creamy Cauliflower Bean Soup is the perfect soup on a cold winter day.  Its creamy texture coupled with a healthy amount of white beans makes it hearty and oh so yummy! Enjoy this healthy and wholesome Whole Food Plant Based soup; it is sure to be a new cold day favorite!

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Ingredients

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• 1 medium yellow onion, finely diced
• 2 celery ribs, finely diced
• 2 carrots, finely diced
• 1 carrot, cut into thin slivers (reserve until later)
• 1 large head cauliflower, cut into small pieces
•  3  1/2 cups water
• 2   1/2 cups low-sodium vegetable broth *
• 1/2 cup to 2 cups unsweetened plain plant milk
• ¼ cup nutritional yeast
• 3 to 4 – [ 15.5 oz. cans ] white beans, drained and rinsed

Spice/Herb Ingredients:

• 2 Tablespoons dried minced onions
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 bay leaf
• ½ to 1 teaspoon dried crushed thyme leaves
• ¼ teaspoon of crushed dried rosemary
• ¼ teaspoon sweet paprika
• 1/4 teaspoon black pepper (+/- to taste)
• 1 Tablespoon freeze dried shallots (optional)
• 1  to  3 teaspoons sea salt (+/- to taste) *

Optional Topping: chopped chives.

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Instructions

1. Place the Spice/Herb Ingredients (except the bay leaf) into a small bowl, whisk, then set aside.
2. In a large ceramic/enamel lined Dutch Oven or similar large soup pot, add the diced onions, diced carrots, and diced celery, and sauté until translucent, about 7 to 9 minutes or until the veggies are tender. (If needed to prevent sticking, add 1- 2 Tablespoons of vegetable broth or water).
3. Add the cut-up cauliflower, water, vegetable broth and bay leaf  to the pot, and bring to a boil, reduce heat and simmer for 20 minutes to ensure the cauliflower are very tender.
4. Discard the bay leaf.
5. Remove the pot from the heat and puree the soup with an immersion blender until smooth and creamy.
6. Place the pot back on the burner, add the Spice/Herb Mix, plant milk and nutritional yeast, and thinly slivered carrots. Stir well. Bring to a boil, then immediately reduce heat to a simmer.
7. Add 3 to 4 cans of white beans (or and equivalent of cooked white beans from dry) and stir. Cook for 15 minutes.
8. Taste test for flavor, add more seasonings if needed to reach the desired flavor.
9. Serve: Top individual servings with snipped chives.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*White Beans: Feel free to use your favorite white bean such as cannellini, great northern, navy, etc.

*Plant Milk:  Start on the low end.  The plant milk tends to soften the flavor of most spices.  This soup is influenced by the vegetable broth selected as some vegetables broth brands have a much stronger flavor than others.  We suggest starting on the low end and adding more as needed to achieve the level of flavor that suits your tastes.

*Dried Crushed Thyme Leaves: We use Penzeys French Thyme. Dried and crushed thyme leaves are not the same as ground thyme.  Ground thyme has a powdery consistency. Whereas dried and crushed thyme leaves have texture.  You can use either in this recipe.  We used dried and crushed thyme leaves, so if you are using ground thyme, scale back to half of the amount indicated in the recipe and check for flavor consistency.

*Freeze dried shallots:  We LOVE freeze dried shallots, they are so good and always add a nice element to a lot of Vegan WFPB recipes.  They can be found reasonably priced on Amazon if your local grocery store does not carry them.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.  Note:  Our family was very divided over the amount of sea salt, start with the lower amount, and add as needed or add to individual servings.

Storage:  Cool to room temperature.  Store in glass or plastic container.  Freezes well.