Easy Cauliflower White Bean Soup

Servings: 4 | Amount Per Serving: 1/4

• Calories: 226 | Carbohydrates: 36g
• Fiber: 11g | Protein: 14g
• Sodium: 496mg | Sugar: 2g
• Total Fat: 6g | Saturated Fat: 1g
• Vitamin A: 371U | Vitamin C: 23mg
• Calcium: 214mg | Iron: 4mg
• Potassium: 175mg | Cholesterol: 4mg

• Prep Time: 10mins
• Cook Time: 20min
• Total Time: 30min

Ingredients

• 1) 2 tablespoons olive oil
• 2) 1 medium onion, diced
• 3) 1 small cauliflower head, cut into florets
• 4) 4 garlic cloves, minced
• 5) 1 medium potato, diced
• 6) 820gr can cannellini beans, drained + rinsed
• 7) Salt, to taste
• 8) 4 cups low sodium vegetable broth (or chicken broth)
• 9) 1 tablespoon herbs (oregano, basil)
• 10) 0.25 cup dry white wine
• 11) 1 cup water (or more broth)
• 12) 1 laurel leaf

Steps

• 1) In a medium pot, heat your olive oil on medium and add in the onion, sauté until softened.
• 2) Stir in the garlic.
• 3) Add the wine to deglaze the pot.
• 4) Add in the cauliflower, beans, broth, water, herbs and salt and pepper to taste.
• 5) Lower the heat to a simmer and cook for 12 minutes.
• 6) Remove the pot from heat source and use an emersion blender and blend until smooth and creamy.
• 7) Taste and adjust the salt, pepper and herb blend if needed.
• 8) Portion out the soup to serve in your bowl and top with some parmesan and a nice drizzle of olive oil or lemon juice (optional).

Notes

• 1) Add some carrots for more Vitamin A.
• 2) Add some fresh ginger for a flavor kick and its anti-inflammatory properties.