Bright and silky with a warm, earthy turmeric note balanced by lively lemon brightness. The pureed cauliflower creates a velvety texture while white beans add gentle creaminess and protein. A touch of cumin and garlic gives savory depth without overpowering the citrus lift. Serve warm as a light starter or alongside crusty bread for an easy weeknight meal.
Ingredients
- Cauliflower (1 medium head, about 1.2–1.5 lb), chopped into florets
- Extra-virgin olive oil (2 tbsp)
- Yellow onion (1 medium), diced
- Garlic (3 cloves), minced
- Ground turmeric (1 tsp)
- Ground cumin (1/2 tsp)
- Red pepper flakes (optional) (1/4 tsp)
- Low-sodium vegetable broth (4 cups)
- White beans (canned cannellini or great northern) (15 oz can, drained and rinsed or 1 1/4 cups cooked)
- Lemon (zest of 1, juice of 1/2)
- Salt (1 to 1 1/2 tsp, adjust to taste)
- Freshly ground black pepper (1/2 tsp, plus extra to finish)
- Plain yogurt or plant-based yogurt (for serving) (2–3 tbsp)
- Fresh parsley or cilantro (2 tbsp), chopped for garnish
- Toasted pumpkin seeds or chopped toasted almonds (optional) (1–2 tbsp)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt, and cook until softened and translucent, about 6–8 minutes.
- Add the minced garlic, ground turmeric, cumin and red pepper flakes (if using). Cook, stirring, for 30–45 seconds until fragrant but not browned.
- Add the cauliflower florets and stir to coat with the spices and oil, cooking 2–3 minutes to encourage color and flavor development.
- Pour in the vegetable broth, bring to a gentle boil, then reduce heat and simmer, uncovered, until the cauliflower is very tender, about 12–15 minutes.
- Stir in the drained white beans and simmer 2–3 minutes to warm through and allow flavors to meld.
- Remove the pot from the heat. Using an immersion blender, puree the soup until smooth and silky. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, then return to the pot.
- Stir in the lemon zest and lemon juice, then taste and season with additional salt and black pepper as needed. If the soup is too thick, thin with up to 1/2 cup extra broth or water until you reach desired consistency.
- Warm gently for a minute more, then ladle into bowls. Top each bowl with a spoonful of yogurt, a sprinkle of chopped parsley or cilantro, and toasted seeds or nuts if using. Serve immediately.
Tips or Variations
- For a deeper flavor, roast the cauliflower at 425°F (220°C) until caramelized before adding to the soup.
- Make it richer by stirring in 2–3 tbsp coconut milk or olive oil at the end; omit yogurt for a vegan finish.