Cauliflower White Bean Soup Recipe

Cauliflower and cannellini bean soup

  • serves 4
  • Easy

Creamy cauliflower and cannellini bean soup is sprinkled with rosemary sea salt, ground pepper and a scribble of olive oil. Serve with crusty bread for a warming lunch


Try this cauliflower and cannellini bean soup then check out our spiced cauliflower soupspicy butter bean soup, winter pistou soup and more soup recipes.



  • cauliflower 1 small/medium about 500g
  • butter 25g
  • rosemary 1 sprig
  • sea salt flakes 1 tbsp
  • cannellini beans 1 × 410g can, rinsed and drained
  • double cream 4 tbsp
  • olive oil


  • chicken wings or vegetable stock )
  • onion 1, peeled and quartered
  • garlic 2 plump cloves, peeled
  • thyme 1-2 sprigs


  • Step 1

    Put the chicken wings in a saucepan with the onion garlic, and thyme. Cover with 1 litre of cold water and bring to the boil.

  • Step 2

    As soon as the water starts to boil, reduce the heat, cover loosely and leave to simmer very gently for 1 hour. Every now and then, skim off any unsightly foam or fat that has risen to the surface with a large spoon.

  • Step 3

    Strain the stock through a fine sieve into a large jug – you’ll need 750ml.

  • Step 4

    Meanwhile, cut the cauliflower into small florets – you should end up with around 450g after trimming. Put the florets in a clean pan with the butter and cook it gently for about 5 minutes. Pour over the chicken stock. cover and bring to a simmer, then cook for around 12-15 minutes or until very tender – don’t be tempted to add extra water or the finished soup will be too thin.

  • Step 5

    Remove the leaves from the rosemary and put them in a pile on a board with the salt. Chop the salt and rosemary together until very, very fine. Set aside.

  • Step 6

    Blitz the soup with a stick blender until smooth then stir in the cannellini beans and double cream. Warm through gently, then season to taste with a touch of salt and some pepper – be careful with the salt, as more will be added with the rosemary. Ladle into warmed soup bowls. Sprinkle with the rosemary and salt mixture, adding a grind of pepper and scribble of olive oil.

Try more of our best cauliflower recipes here..

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Nutritional Information

  • Kcals 280
  • Fat 19.8g
  • Saturates 8.9g
  • Carbs 15.9g
  • Fibre 5.7g
  • Protein 10.7g
  • Salt 3.84g