A veggie-packed recipe, this soup is quick, easy, nutritious and super flexible so you can accommodate everyone’s cravings at your table.
- 2 tablespoons extra virgin olive oil
- 1 cup Leeks, sliced thin
- 1 cup celery, diced
- 1 poblano pepper, diced
- 2 garlic cloves, minced
- 5 fresh thyme sprigs or 1 teaspoon dried thyme
- 2 bay leaves
- 2 14-ounce white beans, drained and rinsed
- 2 cups cauliflower florets
- 3 cups chicken stock, or vegetable stock
- 1/2 cup heavy cream, optional (omit, or sub almond milk)
- kosher salt and black pepper, to taste
- Set a large pot over medium heat. Add olive oil and warm. Once warm, add leeks, celery, poblano pepper, garlic cloves and thyme. Season with salt and pepper, then sweat until leeks are softened, about 5 minutes. Stir often. If browning, lower heat.
- Add bay leaves, white beans, cauliflower florets, chicken stock and heavy cream (if using) to the pot. Increase heat and bring to a boil. Once boiling, lower heat and simmer gently until beans and cauliflower are very tender, about 15 minutes.
- Once veggies are tender, remove the bay leaves and sprigs of fresh thyme, if using. Time to puree the soup! I like the texture best when I use my Vitamix, but you can also use an immersion blender, which is admittedly easier, but won’t make it quite as velvety.
- Work in batches (if using a blender) to puree the soup until smooth. Wipe out the pot and pour soup back into it. Set over lower heat. If soup is too thick, add water or more stock until desired consistency is reached. Season with salt and pepper to taste.
- Ladle soup into bowls. For texture, top with croutons or pumpkin seeds. Enjoy while warm!
Keywords: soup, white beans, vegetarian