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Three bowls of creamy cauliflower white bean soup.

Creamy Cauliflower White Bean Soup (with Cannellini Beans and Tahini)

Print Recipe
Make the creamiest Cauliflower White Bean Soup with a few simple ingredients like cannellini beans and tahini. Flavored with thyme and sage, this earthy soup is hearty and delicious!
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 4
Calories 233
Author Elizabeth

Equipment

Ingredients

  • 1 Medium Yellow Onion roughly chopped
  • 2 Large Celery Sticks sliced
  • 6 Cloves Garlic minced
  • 1 Teaspoon Dried Thyme
  • ½ Teaspoon Dried Sage
  • ½ Teaspoon Kosher Salt
  • ¼ Teaspoon Pepper
  • 1 Large Head Cauliflower cut into florets
  • 1 15- ounce Can Cannellini Beans drained & rinsed
  • 4 Cups Vegetable Broth
  • 3 Tablespoons Tahini
  • 1 Tablespoon Fresh Lemon Juice
  • To serve: crusty bread, fresh thyme

Instructions

  • Heat a large pot over medium heat. Add the onion and celery. Cook for 5-7 minutes, until the veggies start to soften. Use a splash of vegetable broth if they veggies start to stick.
  • Add the garlic, thyme, sage, salt, and pepper. Cook until fragrant, about 1 minute.
  • Stir in cauliflower, beans, broth, tahini, and lemon juice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.
  • Use an immersion blender or transfer to a regular blender to puree until smooth.
  • Serve with crusty bread and fresh herbs. Enjoy!

Nutrition

Calories: 233kcal | Carbohydrates: 37g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 604mg | Potassium: 797mg | Fiber: 12g | Sugar: 7g | Vitamin A: 109IU | Vitamin C: 107mg | Calcium: 154mg | Iron: 4mg