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.Print
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.