Roasted Cauliflower White Bean Soup with Kale Chips
Creamy vegan soup built on roasted cauliflower and garlic, enriched with cannellini beans and vegetable stock, then finished with crispy kale chips. The cauliflower is roasted until golden and caramelized before blending into a silky base. Served warm with a drizzle of olive oil and crackly kale garnish.
Ingredients
- 5 cups cauliflower florets
- 1 small bunch lacinato kale, leaves removed from stems, washed and dried thoroughlycurly kale1:1leafy green
curly variety crisps similarly
- 4 cloves garlic, left whole
- 1 onion, chopped
- 4 cups low sodium vegetable stock
- 15 oz cannellini beans, canned
- 2 tbsp extra virgin olive oil, for soup pot and drizzling
- coarse salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 425 F.
- 2
Spread cauliflower florets and garlic cloves on a large baking sheet, drizzle lightly with oil, season with salt and pepper.
- 3
Roast until soft and golden.
- 4
Reduce oven temperature to 350 F.
- 5
Heat olive oil in a medium soup pot over medium-high heat.
- 6
Add chopped onion and cook until translucent.
- 7
Add roasted cauliflower, garlic, beans and broth to the pot.
- 8
Bring to a boil and simmer.
- 9
While soup cooks, spread kale leaves on a large baking sheet, toss with salt and a light drizzle of oil.
- 10
Bake until leaves are crisp, watching to prevent burning.
- 11
Allow soup to cool slightly.
- 12
Puree soup using an immersion blender or transfer to a blender in batches.
- 13
Transfer to bowls, top with kale chips, drizzle with olive oil and freshly ground pepper.
Tips
Watch kale chips closely during baking as cooking times vary depending on leaf thickness and oven variance.
Dry kale leaves thoroughly before roasting to ensure crispness.
For smoother soup, puree longer; for chunkier texture, blend briefly.
Good to Know
Refrigerate in an airtight container up to 4 days. Kale chips best consumed fresh; store separately in an airtight container up to 2 days.
Prepare soup through pureeing up to 2 days ahead. Reheat gently before serving. Make kale chips up to 2 hours before serving.
Ladle into bowls, top with kale chips, drizzle with olive oil and grind fresh pepper over top.
Common Mistakes
Don't skip drying the kale thoroughly to avoid soggy chips.
Don't over-blend if you prefer texture; brief pulsing retains some body.
Don't neglect the kale during baking to avoid burnt chips.
Substitutions
curly variety crisps similarly