Creamy, comforting, and subtly spiced, this Cauliflower and Bean Soup is the kind of recipe that soothes both the stomach and the soul. Made with simple, wholesome ingredients like black-eyed beans, cauliflower, and spring onion, it’s a nourishing bowl that comes together with minimal effort. The cauliflower lends a velvety texture when blended, while the beans add a gentle creaminess and plant protein to keep you full and satisfied. Whether you’re looking for a light dinner, a make-ahead lunch, or a gentle reset meal, this soup is a go-to option. Top it with a drizzle of chilli oil for a warming kick, or add freshly grated Parmesan or goat’s cheese for extra richness. It’s proof that healthy comfort food doesn’t need to be complicated.
Cauliflower and bean soup
Email Share on FacebookIngredients
- ½ head cauliflower about 1.5 cups florets & stems, chopped
- ½ tbsp olive oil
- ½ spring onion chopped
- ½ celery stalk chopped
- 1 tbsp black-eyed beans soaked 2–3 hours and rinsed
- 1 cup water
- Salt and pepper to taste
- To serve: drizzle of chilli oil or freshly grated Parmesan or goat’s cheese
Instructions
- Step 1
- Chop the cauliflower, discarding any tough bits.
- Step 2
- Heat olive oil in a pot over medium heat.
- Step 3
- Add spring onion and celery; sauté 3-4 mins.
- Step 4
- Add cauliflower and sauté for 2 more minutes.
- Step 5
- Add soaked beans and 1 cup of water. Bring to a boil, then simmer on low for 15-20 mins until cauliflower is soft.
- Step 5
- Purée using an immersion blender (or cool slightly and blend in a regular blender) until smooth.
- Step 6
- Add salt and pepper to taste.
- Serve hot, topped with chilli oil or your choice of cheese.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
Creamy, comforting, and subtly spiced, this Cauliflower and Bean Soup is the kind of recipe that soothes both the stomach and the soul. Made with simple, wholesome ingredients like black-eyed beans, cauliflower, and spring onion, it’s a nourishing bowl that comes together with minimal effort. The cauliflower lends a velvety texture when blended, while the beans add a gentle creaminess and plant protein to keep you full and satisfied. Whether you’re looking for a light dinner, a make-ahead lunch, or a gentle reset meal, this soup is a go-to option. Top it with a drizzle of chilli oil for a warming kick, or add freshly grated Parmesan or goat’s cheese for extra richness. It’s proof that healthy comfort food doesn’t need to be complicated.
Cauliflower and bean soup
Email Share on FacebookIngredients
- ½ head cauliflower about 1.5 cups florets & stems, chopped
- ½ tbsp olive oil
- ½ spring onion chopped
- ½ celery stalk chopped
- 1 tbsp black-eyed beans soaked 2–3 hours and rinsed
- 1 cup water
- Salt and pepper to taste
- To serve: drizzle of chilli oil or freshly grated Parmesan or goat’s cheese
Instructions
- Step 1
- Chop the cauliflower, discarding any tough bits.
- Step 2
- Heat olive oil in a pot over medium heat.
- Step 3
- Add spring onion and celery; sauté 3-4 mins.
- Step 4
- Add cauliflower and sauté for 2 more minutes.
- Step 5
- Add soaked beans and 1 cup of water. Bring to a boil, then simmer on low for 15-20 mins until cauliflower is soft.
- Step 5
- Purée using an immersion blender (or cool slightly and blend in a regular blender) until smooth.
- Step 6
- Add salt and pepper to taste.
- Serve hot, topped with chilli oil or your choice of cheese.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
