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Cauliflower and White Bean Soup

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  • Prep-time: / Ready In:
  • Makes 8 cups

Talk about creamy without the cream! This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and cannellini beans for a dish that is velvety smooth but still has plenty of body. White miso paste, which you can find in most well-stocked grocery stores, has a milder, more delicate flavor than yellow or red miso pastes. If the soup seems too thick, thin it with a little water. Serve with a big tossed salad and a thick slice of whole-grain toast.

Ingredients

  • 2 large russet potatoes, peeled and cubed (4 cups)
  • 1 white onion, chopped (1 cup)
  • ½ cup chopped parsnip
  • 4 teaspoons white miso paste
  • 4 cloves garlic, minced
  • 4 cups cauliflower florets
  • 1 (15-ounce) can reduced-sodium cannellini or great northern beans, drained and rinsed
  • Thinly sliced scallions
  • Freshly ground black pepper
  • Lemon wedges

Instructions

  1. Combine the potatoes, onion, parsnip, miso, garlic, and 4 cups water in a 5- to 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 25 minutes or until the vegetables are tender; cool slightly.
  2. Working in batches, transfer the mixture to a blender. Cover and blend until smooth. Return the puréed mixture to the Dutch oven. Stir in the cauliflower and beans. Return to a boil over high heat; reduce heat to medium-low. Cover and simmer for 12 minutes or until cauliflower is tender.
  3. Top each serving with scallions and pepper. Serve with lemon wedges for squeezing.

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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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