Creamy Cauliflower and White Bean Soup with Rosemary Sourdough Croutons and Parmesan Tuile
Servings 4
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 large onion chopped
- 3 cloves garlic peeled and minced
- 1 head cauliflower chopped
- 14 oz can white beans rinsed and drained
- 1/4 tsp inch cube fresh nutmeg or 1/8ground nutmeg
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 slices thick sourdough bread cubed
- 1 Tbsp extra-virgin olive oil
- 1 tsp fresh rosemary chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Preheat oven to 400 F .
Instructions
- In large pot, heat 1 Tbsp 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.
- 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.
- 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.
- Using immersion blender (or high-speed blender), purée soup until smooth. Adjust seasoning, if necessary.
- Ladle soup into bowls; top with rosemary croutons and a Parmesan tuile.