close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • 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.

Creamy Caulilflower and White Bean Soup in blue bowl

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.

Comments (6)

(4 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Inaz5 months ago
Reply
Do you want to report this comment as inappropriate?

I made this for the first time using white tepary beans (from Ramona Farms) sometime in November. I didn’t have a parsnip so I used a few small carrots. It was absolutely delicious and the carrots turned the soup such a pretty pastel orange color…. perfect for autumn! I had to giggle at it bc it was so pretty. I have made it since and will continue to make it and still use the carrots. One other thing, as a previous poster suggested, I wouldn’t boil the miso. This soup is delicious and filling and worth making again.

Carol O7 months ago
Reply
Do you want to report this comment as inappropriate?

This recipe includes all of my favorite things…. except for any spices! It’s a little bland. Any recommendations for making it a little more flavorful?

C7 months ago
Reply
Do you want to report this comment as inappropriate?

Haven’t made it yet, but will. With one change – I will not boil miso. Instead, after the end of step 2, will dissolve miso in some of the hot soup, blemd in, and serve.

Susan7 months ago
Reply
Do you want to report this comment as inappropriate?

I don’t eat any soy products; what can I substitute for miso paste?

Dawn7 months ago
Do you want to report this comment as inappropriate?

There is a chickpea miso out there.

VeggieTater7 months ago
Do you want to report this comment as inappropriate?

There is a version of miso made with chickpeas. BTW, unless you have a soy allergy and despite the negative press, there are plenty of protective reasons to consume them… https://nutritionfacts.org/topics/soy/

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description
about the author

Carla Christian, RD, LD

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

Creamy Caulilflower and White Bean Soup in blue bowl see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap