Cheesy Cauliflower & WHITE BEAN SOUP

If you love a rich, creamy, cheesy soup, then this recipe is for you! It makes a slightly thick soup, but you can easily thicken the consistency (if preferred) by reducing the amount of stock by about 1 cup. Using coconut cream instead of milk also helps to create a thicker soup. To give the soup an even bolder cheese flavor, I love to top each serving with extra shredded or shaved cheddar cheese. While cheesy soups like this are a favorite indulgence, I don’t consistently consume dairy in large amounts; when I’m looking for nondairy “cheese” options, I enjoy using nutritional yeast as my vegan stand-in for an amazing cheesy flavor without the dairy. So, if you want to make this soup vegan, omit the cheese and add 3 to 4 tablespoons of nutritional yeast instead

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the olive oil in a 4-quart soup pot or a Dutch oven over medium-high heat, then add the onion and sauté for 2 to 3 minutes, or until translucent. Reduce the heat to medium-low and add the salt, spices, and parsley. Sauté the mixture for another 30 seconds to 1 minute to bloom the seasonings.

Step 2

2. Add the cauliflower, stock, and water to the pot. Cover and bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the cauliflower is tender. Turn off the heat. If you have an immersion blender, use it to blend the soup until smooth. If using a countertop blender, transfer the contents of the pot to the blender and blend until smooth, then return to the pot. You may have to work in batches, depending on the size of your blender.3. Return the heat to medium-high and stir in the cannellini beans. Cook until the soup is just heated through, then turn off the heat. Stir in the coconut cream until the soup is creamy. Fold in the cheese until it is distributed throughout the soup and has melted.

Step 3

4. Season to taste with salt and pepper and serve immediately in bowls. Top with dried parsley and extra cheese, if desired.