This soup is perfect for fall, with a creamy broth and lots of chunky vegetables. Make it a little rich with the addition of a few cashews, or leave them out for a still creamy but lower-fat soup. Rosemary adds great flavor and cannellini beans add heartiness.
- ½ cup water
- 1 ounce raw, unsalted cashews (about ¼ cup; optional)
- 1 medium onion, chopped (about 2 cups)
- 2 large carrots, chopped (about 1½ cups)
- 3 ribs celery, chopped (about 1½ cups)
- 1 tablespoon finely chopped garlic (3 to 4 cloves)
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon paprika
- Pinch to ¼ teaspoon red pepper flakes (optional; these are spicy)
- 1 large head cauliflower, cored and cut into florets (about 8 cups or 1.75 lbs.)
- 4 cups water
- 1 can cooked cannellini beans (or 1.5 cups), drained and rinsed
- Place the ½ cup of water and cashews into a blender, and blend briefly. Let this sit; we’ll come back to it in step 4.
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion, carrot, and celery, and cook while stirring for 3 to 4 minutes, adding a little water as needed to prevent sticking. Add the garlic, rosemary, paprika, and red pepper flakes, and stir for 1 more minute.
- Add the cauliflower, 4 cups water, and cooked white beans to the pot, and stir (the vegetables will be above the water line, which is fine). Bring to a boil, then reduce the heat to medium-low and cook covered for 10 to 15 minutes, or until the cauliflower and carrots are nice and tender; stir once during cooking. Remove from the heat.
- Blend the cashews and water in the blender until very smooth. Add 3 cups of the cooked soup (veggies and broth) to the blender, and blend until very smooth. Pour this back into the soup pot and stir.
I use an upright blender (my Vitamix) for this creamy soup because I find that a hand-held immersion blender is not ideal for completely creaming a portion of the soup while leaving the remaining portion chunky. But you can use an immersion blender if you like.
Above: I like to cut the onion, celery and carrot on the small side for this recipe. In the middle is one tablespoon of finely chopped garlic.
Above: This shows step 3, right before covering and cooking for 20 minutes. The water/broth does not need to cover the cauliflower.
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