How to make Cauliflower and Kale White Bean Soup

BY FOODACIOUSLY

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Cauliflower, cashew nuts, and butter beans are blended into a velvety soup, then topped with kale lemon pesto.

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This nutritious bowl makes a healthy and tasty vegan recipe in 400 calories.

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It's packed with fibres, plant-based proteins, and antioxidants, perfect for detox and weight loss.

quick
dairyfree
glutenfree
vegan
fibrerich
highprotein
Did you know?

Cauliflower is a low-carb yet nutritious vegetable that makes a great alternative to grains.

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Step 1

Soak the cashew nuts in water for 10 minutes. Meanwhile, sizzle finely chopped onions and crushed garlic with 1 tbsp of oil.

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Step 1

Then add drained butter beans, cauliflower florets, and half of the cashew nuts, and cook for 5 minutes. Add vegetable stock and wholegrain mustard and simmer for 15 minutes.

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Step 2

In the meantime, combine the remaining half of the cashew nuts, ‚Äč2 tbsp of extra virgin olive oil, kale, lemon juice, and lemon zest in a food processor. Blitz the ingredients until you have a smooth and creamy pesto.

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Step 2

Then, season with salt to taste.

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Step 3

When the cauliflower is soft and cooked through, remove the pot from the heat. Then, blend the ingredients with the help of a food processor or an immersion blender until you have smooth and creamy white soup.

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Step 3

Next, season with salt to taste.

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Step 4

Divide the white bean soup among serving bowls. Top with the kale pesto and if desired garnish with fresh kale strips.

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Step 4

Finally, add cracked black pepper and serve with toasted sourdough bread on the side.

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