Creamy Roasted Cauliflower, Turnip and White Bean Soup with Chive Oil and Toasted Almonds
An original, comforting silky soup made with roasted cauliflower and turnip for deeper flavor, white beans for body, and a finishing touch of chive oil and toasted almonds for contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g cauliflower (en floretes)
- 300 g turnip (pelado and diced)
- 150 g yellow onion (sliced)
- 3 cloves garlic (pelados)
- 240 g cooked white beans (escurridas and enjuagadas)
- 900 ml vegetable broth (low sodium if possible)
- 45 ml olive oil (divided)
- 15 g fresh chives (chopped en trozos)
- 30 g sliced almonds (for tostar)
- 15 ml lemon juice (freshly squeezed)
- 2 g fresh thyme (solo the leaves)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the cauliflower, turnip, and yellow onion on a large baking tray. Add 2 tablespoons (30 ml) of the olive oil, half of the salt, the black pepper, and the fresh thyme leaves. Toss well to coat.
- 2
Roast the vegetables for 30 minutes at 220 °C / 425 °F, stirring halfway through. During the last 10 minutes, add the garlic cloves to the tray so they roast without burning.
- 3
Meanwhile, heat a small skillet over medium-low heat and toast the sliced almonds for 3 to 4 minutes, stirring often, until golden. Remove and set aside.
- 4
Make the chive oil by blending the fresh chives with the remaining 1 tablespoon (15 ml) olive oil and a pinch of salt until you have a light green sauce. Set aside.
- 5
Transfer the roasted cauliflower, turnip, yellow onion, and garlic to a large pot. Add the cooked white beans and vegetable broth. Bring to medium heat and cook for 8 minutes so the flavors meld.
- 6
Blend the soup until very smooth. Add the lemon juice and adjust the salt to taste. If the texture is too thick, add the water little by little until you reach the desired consistency.
- 7
Serve the soup hot and finish each portion with the chive oil and toasted almonds on top.
Chef tips
For an extra silky texture, blend the soup longer and strain it through a fine sieve. Roast the turnip well to mellow its flavor and bring out sweeter notes.
Substitutions
You can replace the almonds with sunflower seeds to avoid tree nuts. If you do not have chives, use fresh parsley for a different finish. Cannellini or navy beans work just as well.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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