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Creamy Cauliflower and White Bean Soup with Rosemary Sourdough Croutons and Parmesan Tuile
Makes 4 servings
A bowl of comfort, this creamy soup pairs nutty, slightly sweet cauliflower and meaty white beans with golden croutons and crunchy Parmesan crisps. This soup is loaded with skin-loving nutrients and is finished with a crispy Parmesan tuile for a rich, savoury crunch.
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Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, peeled and minced
- 1 head cauliflower, chopped
- 14 oz (396 mL) can white beans, rinsed and drained
- 1/4 inch (1 cm) cube fresh nutmeg, or 1/8 tsp (0.5 mL) ground nutmeg
- 4 cups (1 L) vegetable broth
- 1 cup (250 mL) unsweetened almond milk
- 1 tsp (5 mL) sea salt
- 1/2 tsp (2 mL) black pepper
- 2 slices thick sourdough bread, cubed
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 tsp (5 mL) fresh rosemary, chopped
- Salt and pepper, to taste
- 1/2 cup (125 mL) grated Parmesan cheese
Directions
01
Preheat oven to 400 F (200 C).
02
In large pot, heat 1 Tbsp (15 mL) olive oil over medium heat. Sauté onion until soft, about 5 minutes, then add garlic and cook for another 1 minute. Add cauliflower, white beans, nutmeg, broth, almond milk, salt, and pepper. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, until cauliflower is tender.
03
Toss sourdough cubes with olive oil, rosemary, salt, and pepper. Spread on baking sheet and bake in preheated oven for 10 to 12 minutes, until golden and crispy. Remove from oven to cool.
04
Line baking sheet with parchment paper. Place small mounds of Parmesan cheese on sheet and spread into thin circles. Bake in preheated oven for 5 to 6 minutes, until golden. Let cool and set aside.
05
Using immersion blender (or high-speed blender), purée soup until smooth. Adjust seasoning, if necessary.
06
Depth, baby!Ladle soup into bowls; top with rosemary croutons and a Parmesan tuile.
