“White broccoli” as Braelyn would call it is sooooo good! Although it is still a feat to try to get her to eat raw vegetables, I can usually get her to eat steamed or cooked veggies pretty well. Two of her favorites are broccoli and cauliflower.
Before she was diagnosed with Celiac we had gone to a soup and sandwich restaurant where she tried a Wisconsin cheddar cauliflower soup. She loved it! We went back shortly after her being diagnosed and I had to tell her that she couldn’t have that same soup anymore; it had flour. She was devastated! I promised her that I would make her her own special cauliflower soup later. And that promise I kept!
This Roasted Cauliflower and White Bean Soup is robustly flavored with just the right hint of garlic and veggies. You could easily turn it into a cheddar soup by adding shredded cheese. The best part about this velvety creamy soup??? No cream and it’s made with skim milk. You would never guess based on the richness. Go ahead and eat an entire bowl!
Roasted Cauliflower and White Bean Soup
Ingredients:
1 head cauliflower
7 cloves of garlic
1 tablespoon olive oil
2 tablespoons butter
2 stalks of celery, chopped
1 carrot, chopped
1/2 medium onion, chopped
1 cup skim milk
2 cups vegetable or chicken broth
1 can white navy or great northern beans, rinsed and drained (15 oz.)
1 teaspoon salt
1/4 teaspoon ground pepper
Chopped pecans (optional)
Crumbled bacon (optional)
Crumbled feta or gorgonzola cheese (optional)
Directions:
1. Preheat oven to 400 degrees. Line a baking sheet with foil. Chop the cauliflower into small florets. Place cauliflower and garlic cloves on baking sheet. Drizzle with olive oil. Lightly salt and pepper. Roast in oven for 40 minutes, stirring occasionally.
2. Chop remaining vegetables. In a large saucepan, heat 2 tablespoons butter. Add onions, celery and carrots. Sauté for 10-12 minutes until onion is translucent and slightly tender.
3. Once veggies are tender, add 2 cups broth to pot. Add roasted cauliflower. Remove skin from garlic cloves and add paste to the pot. Add rinsed and drained navy beans, salt and pepper. Bring to a boil. Cover and simmer for 15 minutes.
4. In two batches, puree pot mixture in a blender until completely smooth.
5. Return pureed mixture to pot. Add 1 cup skim milk. Heat through. Adjust seasonings to taste.
6. Garnish with chopped bacon and toasted pecans. Gorgonzola or feta cheese also pairs nicely with the flavors.
Serves 4-6
- 1 head cauliflower
- 7 cloves of garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 stalks of celery, chopped
- 1 carrot, chopped
- ½ medium onion, chopped
- 1 cup skim milk
- 2 cups vegetable or chicken broth
- 1 can white navy or great northern beans, rinsed and drained (15 oz.)
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- Chopped pecans (optional)
- Crumbled bacon (optional)
- Crumbled feta or gorgonzola cheese (optional)
- Preheat oven to 400 degrees. Line a baking sheet with foil. Chop the cauliflower into small florets. Place cauliflower and garlic cloves on baking sheet. Drizzle with olive oil. Lightly salt and pepper. Roast in oven for 40 minutes, stirring occasionally.
- Chop remaining vegetables. In a large saucepan, heat 2 tablespoons butter. Add onions, celery and carrots. Sauté for 10-12 minutes until onion is translucent and slightly tender.
- Once veggies are tender, add 2 cups broth to pot. Add roasted cauliflower. Remove skin from garlic cloves and add paste to the pot. Add rinsed and drained navy beans, salt and pepper. Bring to a boil. Cover and simmer for 15 minutes.
- In two batches, puree pot mixture in a blender until completely smooth.
- Return pureed mixture to pot. Add 1 cup skim milk. Heat through. Adjust seasonings to taste.
- Garnish with chopped bacon and toasted pecans. Gorgonzola or feta cheese also pairs nicely with the flavors.
