Recipe Story

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

This browser does not support the video element. 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.

Nutrients

Health Time 30m Cost 448 kcal The nutrients information on this page refers to a 2000 Kcal daily intake diet. Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal. Carbs, Sugars, Total Fats, Saturates Less than 50% of maximum recommended intake for a meal Between 50% and 95% of maximum recommended intake for a meal More than 95% of maximum recommended intake for a meal Fibers, Proteins More than 50% of recommended intake for a meal Between 25% and 50% of recommended intake for a meal Less than 25% of recommended intake for a meal By visiting the full recipe page , you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

Vegetarian Vegan Alcohol-Free Pescatarian Nuts Mustard 4

Fewer carbs, more nutrients

Name: Cauliflower and Kale White Bean Soup
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 100 g of Cashew Nuts; 3 tbsp of Extra Virgin Olive Oil; 1 Brown Onions, Large; 2 Garlic Clove; 480 g of Butter Beans, Canned; 320 g of Cauliflower; 1 L of Vegetable Stock; Salt to taste; Black Pepper to taste; 2 tsp of Wholegrain Mustard; 140 g of Kale; 20 mL of Lemon Juice; 1 tsp of Lemon Zest

Did you know? Cauliflower is a low-carb yet nutritious vegetable that makes a great alternative to grains. 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! Search Now

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Ingredients List

Step 1 Soak the cashew nuts in water for 10 minutes. Meanwhile, sizzle finely chopped onions and crushed garlic with 1 tbsp of oil. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

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. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 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. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 2 Then, season with salt to taste. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

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Ingredients List

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. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 3 Next, season with salt to taste. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 4 Divide the white bean soup among serving bowls. Top with the kale pesto and if desired garnish with fresh kale strips. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 4 Finally, add cracked black pepper and serve with toasted sourdough bread on the side. Cashew Nuts 100 g Extra Virgin Olive Oil 3 tbsp Brown Onions, Large 1 Garlic Clove 2 Butter Beans, Canned 480 g Cauliflower 320 g Vegetable Stock 1 L Salt to taste Black Pepper to taste Wholegrain Mustard 2 tsp Kale 140 g Lemon Juice 20 mL Lemon Zest 1 tsp Adjust servings and measurement unit in the full recipe page .

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Recipe Story

Cauliflower and Kale White Bean Soup

Nutrients

Carbs 39 grams

Sugars 8 grams

Total Fats 25 grams

Saturates 4 grams

Fibers 17 grams

Proteins 18 grams

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Servings

Fewer carbs, more nutrients

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Healthy recipes
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Cashew Nuts	100g
Extra Virgin Olive Oil	3tbsp
Brown Onions, Large	1
Garlic Clove	2
Butter Beans, Canned	480g
Cauliflower	320g
Vegetable Stock	1L
Salt	to taste
Black Pepper	to taste
Wholegrain Mustard	2tsp
Kale	140g
Lemon Juice	20mL
Lemon Zest	1tsp

Recipe Story

Cauliflower and Kale White Bean Soup

Nutrients

Carbs 39 grams

Sugars 8 grams

Total Fats 25 grams

Saturates 4 grams

Fibers 17 grams

Proteins 18 grams

Nutrients Data

Chart Legend

Good for Diets

Contains Allergens

Fewer carbs, more nutrients

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

Ingredients List

COOL STUFF

Hand Blender

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Healthy recipes
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