- 4 cups white beans (e.g. cannellini, great northern, navy)
- 2 3/4 cups cauliflower, chopped into 1/2-inch pieces
- 3 cups water or vegetable broth, low-sodium
- 1 cup Homemade Nut Milk or store-bought plant-based milk
- 1/2 cup celery, finely diced
- 1/2 cup onion, finely diced
- 1/4 cup carrot, thinly sliced
- 1 bay leaf
- 2 tablespoons nutritional yeast
- 1 tablespoon onion, dried, minced
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon thyme, dried
- Paprika, to taste
- Rosemary, dried, crushed, to taste
- In a large pot, sauté celery and onions until tender, about 5-7 minutes, adding a drop or two of water as needed if sticking occurs.
- Add cauliflower, water, vegetable broth and bay leaf. Bring to a boil then reduce heat and simmer until cauliflower is tender, about 20 minutes.
- Remove pot from stove and discard bay leaf. Puree soup in regular or immersion blender until smooth.
- If using a regular blender, pour pureed soup back in pot.
- Add thinly sliced carrots, dried onion, garlic powder, onion powder, thyme, rosemary, paprika and freshly ground black pepper. Bring to a boil then reduce heat and simmer 5 minutes.
- Add nut milk and nutritional yeast. Stir well, then add beans and stir. Cook 10-15 minutes.
- Taste and adjust seasonings as desired. Serve.
Note: To prepare this recipe in an electric pressure cooker, cook onion and celery for 2-3 minutes using the sauté setting. Add vegetable broth, cauliflower (without chopping), and bay leaf. Cover electric pressure cooker with lid, close steam vent, choose Manual (Pressure Cook High) and set to 10 minutes. When electric pressure cooker beeps, allow
the pressure to come down for 10 minutes. After pressure is fully released, remove bay leaf and blend everything using an immersion blender. Add carrots, plant-based milk, nutritional yeast, dried spices, and beans. Close the lid and cook the soup for another 2 minutes using the Manual setting.