{Vegan} Roasted Cauliflower, Garlic and White Bean Soup with Kale Chips
Recipe type: Vegan, Vegetarian, Lactose free
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 5-6 cups cauliflower florets (from 1 large head or 2 small)
  • 1 small bunch lacinato kale (leaves removed from stems, washed and dried thoroughly)
  • 4 garlic cloves (left whole)
  • 1 onion (chopped)
  • 4 cups low sodium vegetable stock
  • 15 oz. carton cannelinni beans
  • 2 tbsp extra virgin olive oil (for soup pot) + more for drizzling
  • coarse salt
  • pepper
  1. Preheat oven to 425 F.
  2. On a large baking sheet, spread out cauliflower and garlic and lightly drizzle with oil and a pinch of salt and pepper.
  3. Roast for 20-25 minutes until soft and golden.
  4. Reduce oven temp to 350 F to prepare for kale chips.
  5. Heat a olive oil in a medium soup pot over medium high heat.
  6. Add the onion and cook 4-5 minutes until translucent.
  7. Add the roasted cauliflower and garlic, beans and broth.
  8. Bring to a boil and simmer 10-15minutes.
  9. In the meantime, while soup cooks, make the kale chips.
  10. Spread out kale leaves on a large baking sheet with toss with a pinch of salt and light drizzle of oil.
  11. Bake about 20 minutes until leaves are crisp. (note cooking times may vary so keep an eye on them).
  12. Allow the soup to cool slightly.
  13. Puree the soup using an immersion blender or carefully transfer soup, a few batches at a time to a blender.
  14. Transfer to bowls and top with a few of the kale chips, drizzle of olive oil and freshly ground pepper.
Recipe by The Hanging Spoon at http://thehangingspoon.com/vegan-roasted-cauliflower-garlic-and-white-bean-soup-with-kale-chips/