How to make Cauliflower and Kale White Bean Soup
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.
It's packed with fibres, plant-based proteins, and antioxidants, perfect for detox and weight loss.
Cauliflower is a low-carb yet nutritious vegetable that makes a great alternative to grains.
Fewer carbs, more nutrients
We love cauliflowers as they are such a versatile ingredient.
They pack lots of fibres, vitamins, and minerals. They also have precious disease-fighting antioxidants that you don't find in many other veggies.
Adding them to your diet is incredibly easy. Check out our tasty cauliflower recipes below for inspiration!
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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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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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In the meantime, combine the remaining half of the cashew nuts, 2 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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Then, season with salt to taste.
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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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Next, season with salt to taste.
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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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Finally, add cracked black pepper and serve with toasted sourdough bread on the side.
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