This soup has so many hidden good-for-you ingredients it’s like a gold mine! I simply use plain white cauliflower, but feel free to get fancy and use an orange variety if you want a more vibrant color to the soup. To suit my preschooler’s taste, a mixture of half water and half veggie broth keeps the soup from being too salty. Use 4 cups broth instead if you prefer.
- 2 tablespoons olive oil
- 1 chopped yellow onion
- 2 minced garlic cloves
- 1 head cauliflower, chopped
- 2 cups vegetable broth
- 2 cups water
- 1 teaspoon smoked paprika
- 1 (15-ounce) rinsed and drained can navy beans
- 6 tablespoons nutritional yeast
- 1 tablespoon tahini
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic; cook for 5 minutes, until the onion is translucent. Add the cauliflower, stirring well, then the broth, water, smoked paprika, and beans.
- Bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes.
- Remove from heat and stir in the nutritional yeast and tahini. Working in batches, transfer the soup to a blender and process until smooth. Return to the saucepan to heat through before serving.
Add croutons for serving, if desired!