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Cauliflower Butter Bean Soup

30 Mins


1 Tablespoon Unsalted Butter

1 Medium Yellow Onion, diced

2 Cloves Garlic, minced

1 Large Head Cauliflower, cut into small florets

1 Large Potato, diced

6 Cups Vegetable Stock

1 Can (15-16 oz.) Butter Beans, drained & rinsed

2 Sprigs Fresh Thyme, plus more to garnish

1/4 Cup Heavy Cream

  Olive Oil, to garnish

  Sea Salt, to taste

  Freshly Ground Black Pepper, to taste

4 Martin's Dinner Potato Rolls

Serves: 4


Step 1

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, 4-5 minutes. Add garlic and cook 1 minute more.

Step 2

Add cauliflower and potato and sauté for 2 minutes, stirring occasionally. Add vegetable stock, butter beans, and leaves from 2 sprigs of thyme; stir. (Tip: Before adding stock, remove and set aside a few small florets of sautéed cauliflower for garnish later.)

Step 3

Bring to a boil, then reduce heat and simmer for 20 minutes.

Step 4

Carefully pour the soup into a blender or food processor and blend until smooth. (Alternately, puree with an immersion blender until creamy and smooth).

Step 5

Stir in heavy cream and check for seasoning. Season with salt and pepper, to taste. Adjust consistency as needed (e.g., add more vegetable stock to thin out).

Step 6

Garnish with coarsely ground black pepper, fresh thyme, and a drizzle of olive oil and/or heavy cream. Serve hot with warmed Martin’s Dinner Potato Rolls and salted butter.