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Active Time:25 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:45 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsextra-virgin olive oil, divided1mediumonion, chopped2clovesgarlic, minced2teaspoonsminced fresh sage, divided2teaspoonsminced fresh thyme, divided, plus more for garnish6cupscauliflower florets (1 medium head)4cupslow-sodium vegetable or no-chicken broth115-ounce canno-salt-added white beans, rinsed½teaspoonground pepper¼teaspoonsalt2sliceswhole-wheat sandwich bread (3 ounces), cut into 1/2-inch cubes
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsextra-virgin olive oil, divided
1mediumonion, chopped
2clovesgarlic, minced
2teaspoonsminced fresh sage, divided
2teaspoonsminced fresh thyme, divided, plus more for garnish
6cupscauliflower florets (1 medium head)
4cupslow-sodium vegetable or no-chicken broth
115-ounce canno-salt-added white beans, rinsed
½teaspoonground pepper
¼teaspoonsalt
2sliceswhole-wheat sandwich bread (3 ounces), cut into 1/2-inch cubes
DirectionsPreheat oven to 400°F.Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.Meanwhile, spread bread on a rimmed baking sheet and bake until golden brown, about 10 minutes. Transfer to a medium bowl and toss with 1 tablespoon oil and the remaining 1 teaspoon each sage and thyme.Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled with the remaining 1 tablespoon oil and sprinkled with more thyme, if desired.TipsTo make ahead: Refrigerate soup for up to 3 days.Originally appeared: EatingWell Magazine, November 2020
Directions
Preheat oven to 400°F.Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.Meanwhile, spread bread on a rimmed baking sheet and bake until golden brown, about 10 minutes. Transfer to a medium bowl and toss with 1 tablespoon oil and the remaining 1 teaspoon each sage and thyme.Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled with the remaining 1 tablespoon oil and sprinkled with more thyme, if desired.TipsTo make ahead: Refrigerate soup for up to 3 days.
Preheat oven to 400°F.
Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.
Meanwhile, spread bread on a rimmed baking sheet and bake until golden brown, about 10 minutes. Transfer to a medium bowl and toss with 1 tablespoon oil and the remaining 1 teaspoon each sage and thyme.
Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled with the remaining 1 tablespoon oil and sprinkled with more thyme, if desired.
Tips
To make ahead: Refrigerate soup for up to 3 days.
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)315Calories16gFat35gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
