Meatless Monday: Roasted Cauliflower and White Bean Soup

Meatless Monday: Roasted Cauliflower and White Bean Soup

My Mother's Day yesterday included gorgeous sunshine while planting my garden, love from my family and really I couldn't have asked for a better day.  I feel grateful for all that I have.

The downside is everyone is sick and there has been a lingering cough that will not leave my house.

The only thing that tastes good is warm soup.  Thanks to my twitter friend, Joanne for sharing this recipe. Check out her site; it is filled with mouth watering photos and meal ideas.

Roasted Asparagus and White Bean Soup 
Serves 4-5, adapted from The Food Matters Cookbook (and copied from Joanne Eats Well With Others.)


  • 2 tbsp olive oil
  • 1 bunch asparagus, about 1 1/2 lb, ends removed
  • 2 leeks, thinly sliced
  • 1 tbsp minced garlic
  • 1 tbsp finely chopped fresh rosemary
  • 2 baking potatoes, peeled and chopped
  • 1/2 head cauliflower, chopped
  • 1 cup dried white beans, soaked overnight and boiled until tender
  • 6 cups vegetable broth, water, or bean cooking liquid (or any combination of the three)
  • 2 oz grated parmesan cheese
  • salt and freshly ground black pepper, to taste


  1. Preheat oven to 450.  Arrange asparagus on a baking sheet lined with parchment paper.  Drizzle with 1 tbsp olive oil and sprinkle with salt.  Roast for 10-15 minutes or until tender.  Set aside.
  2. In the meantime, heat 1 tbsp olive oil in large pot over medium-high heat.  Add the leeks and saute until tender, 3-5 minutes, stirring frequently.  Add in the garlic and rosemary and cook for 1 minute, or until fragrant.
  3. Stir the potatoes, cauliflower, cooked white beans and vegetable broth in to the pot.  Turn the heat up to high and bring to a boil, then lower it to a simmer, just so that the mixture remains bubbling even when partially covered.  Let simmer for 20-30 minutes or until vegetables are cooked through.
  4. Puree soup with an immersion blender.  Stir in the parmesan cheese.
  5. Chop the asparagus and add it to the soup.
  6. Season to taste with salt and black pepper.


I still cannot get over how thick and rich the soup was considering it includes no butter, cream, milk and can be vegan if you leave off the Parmesan.

Another plus is the soup is white, which is one of the few colors of foods my picky children will eat.  Luckily, they loved it and had no clue how many vegetables were inside their tasty bowl.

I wish I would have doubled the recipe so I have leftovers!

What are you eating for Meatless Monday? I am always looking for ideas; so please share your recipes with me.

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