Mushroom Free Turmeric-Ginger Cauliflower & White Bean Soup
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Learn more →Ingredients
4 servings
For the soup
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes
- 1 tsp salt, plus more to taste
- 1 tbsp lemon juice
- 2 cups baby spinach
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a sheet pan, drizzle with 2 tbsp of the olive oil, and season with a pinch of salt. Roast for 20–25 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.
- 2
While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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