Smoked paprika and a touch of cayenne pack this creamy white bean and cauliflower chowder with flavor. Warm yourself up with a bowl while there’s still a chill in the air! Another tasty recipe courtesy of Alissa Saenz of Connisseurus Veg I made a similar soup for dinner last night with potatoes, cauliflower, lots of onions, button mushrooms and parmesan cheese.
PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins
Smoked paprika and a touch of cayenne pack this creamy white bean and cauliflower chowder with flavor. Warm yourself up with a bowl while there’s still a chill in the air!
Author: Alissa
Recipe type: soup
Serves: 4-6
INGREDIENTS
- 1 large cauliflower crown (about 1½ lbs.), broken into florets
- 2 tbsp. olive oil, divided
- 1 tbsp. smoked paprika
- ½ tsp. cayenne pepper (or to taste)
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1-14 oz. can white beans, drained and rinsed
- 1-2 cups Silk Original Unsweetened Cashewmilk
- 2 tbsp. nutritional yeast flakes (optional)
- 2 tsp. red wine vinegar
- ½ tsp. liquid smoke
- salt and pepper to taste
- chopped scallions, for serving
INSTRUCTIONS
- Preheat oven to 400°. Toss cauliflower florets with 1 tablespoon of olive oil and smoked paprika and cayenne. Arrange on baking sheet or place into roasting pan. Roast until fork tender, about 30 minutes, flipping about halfway through.
- While cauliflower roasts, coat the bottom of a large pot with remaining 1 tablespoon of olive oil and place over medium heat. When oil is hot, add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Add broth and beans. Bring to a simmer and lower heat. Allow to simmer for about 10 minutes, stirring occasionally.
- When cauliflower is finished roasting, add about half to the pot with broth and beans. Cover and allow to steam for 4-5 minutes, until cauliflower is very tender. Uncover and remove from heat.
- Using an immersion blender or food processor, blend soup mixture until very smooth. You may need to work in batches if using a food processor. Return to pot. Add remaining cauliflower and 1 cup of Silk Cashewmilk. Place pot over medium-high heat. Stir in nutritional yeast if using, vinegar and liquid smoke. Season with salt and pepper and if desired, thin with up to 1 additional cup of Silk Cashewmilk. Bring to a simmer and cook just until heated throughout, 1-2 minutes.
- Ladle into bowls and sprinkle with scallions. Serve.
