Creamy Golden Cauliflower, Leek and White Bean Soup with Warm Paprika Lemon Oil
An original, comforting soup made with roasted cauliflower, mellow leeks, and white beans, blended until silky and finished with a warm paprika, lemon, and parsley oil for a bright aromatic contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g cauliflower (cut en floretes)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (low sodium if preferred)
- 45 ml olive oil (divided)
- 1 unit lemon (zest fina and 2 tbsp of juice)
- 4 g sweet paprika (for the aceite tibio)
- 10 g fresh parsley (chopped fino)
- 2 g ground cumin (for the sopa)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
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
No declared allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a sheet pan and roast for 22 to 25 minutes, until golden at the edges.
- 2
2. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the leek and yellow onion and cook for 6 to 8 minutes until tender. Stir in the garlic and ground cumin and cook for 1 minute more.
- 3
3. Add the cooked white beans, roasted cauliflower, and vegetable broth to the pot. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors meld.
- 4
4. Add the lemon zest and 1 tablespoon lemon juice. Blend the soup with an immersion blender or countertop blender until very smooth. If it is too thick, add a little more vegetable broth or hot water. Season with the remaining salt and more black pepper to taste.
- 5
5. In a small skillet, warm the remaining tablespoon of olive oil over low heat for 30 seconds. Remove from the heat, add the sweet paprika, fresh parsley, and the remaining tablespoon of lemon juice, and stir to make a warm aromatic oil.
- 6
6. Serve the soup hot in bowls and finish each portion with the warm paprika lemon oil spooned over the top. Add a little extra lemon zest if you want a fresher finish.
Chef tips
For an even silkier texture, pass the blended soup through a fine sieve before serving. Roast the cauliflower well to deepen its flavor and keep the soup from tasting flat.
Substitutions
You can use cannellini beans or navy beans in place of other cooked white beans. Parsley can be replaced with chives or dill. If you do not have leek, use more yellow onion, though the flavor will be less delicate.
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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