Pureed White Bean and Cauliflower Soup with Spicy Sautéed Carrots

Name: Pureed White Bean and Cauliflower Soup with Spicy Sautéed Carrots
Cuisine: Italian
Ingredients: Fresh flat-leaf parsley, coarsely chopped for garnish; Crushed red pepper flakes; 1 large or 2 small carrots, cut into fine matchstick pieces; 1 tablespoon white miso; Fresh scallions, sliced thinly, for garnish; Spring or filtered water; Spring or filtered water; ½ cup white cannellini or navy beans, rinsed well, soaked for 1 hour, rinsed again; ½ cup white cannellini or navy beans, rinsed well, soaked for 1 hour, rinsed again; 1 stalk celery, diced; 1 cup tiny cauliflower florets; ½ yellow or white onion, diced Sea salt; ½ yellow or white onion, diced Sea salt; ½ yellow or white onion, diced Sea salt; 1–2 fresh garlic cloves, thinly sliced; Extra virgin olive oil

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

There’s nothing like a richly flavored creamy soup to make my heart sing...and my digestion feel relaxed. Topped with sautéed carrots, this starter has it all: protein, fiber, flavor and gorgeous color.

Ingredients

Extra virgin olive oil
1–2 fresh garlic cloves, thinly sliced
½ yellow or white onion, diced Sea salt

Europe
Italy
Starter
Gluten-free
Soup
Vegan
Mediterranean

Method

Place a small amount of olive oil in a soup pot with garlic and onion, over medium heat. When the onion begins to sizzle, add a pinch of salt and cook, stirring until the onions are translucent. Stir in celery and cauliflower. Add beans and 5–6 times the amount of water as beans. Bring to a boil, cover and reduce heat to low. Simmer until beans are tender.

While the soup cooks, place a