Creamy cauliflower, turnip and white bean soup with chive oil and toasted almonds
An original, smooth and comforting soup made with golden cauliflower, turnip, and white beans for a silky texture without relying heavily on dairy. It is finished with bright chive oil, toasted almonds, and a touch of lemon for contrast and aroma.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 500 g cauliflower (cut into small florets)
- 250 g turnip (peeled and diced)
- 240 g cooked white beans (drained)
- 150 g yellow onion (chopped)
- 3 cloves garlic (minced)
- 900 ml vegetable broth (low sodium if possible)
- 120 ml cooking cream (or light cream)
- 45 ml olive oil (divided)
- 15 g fresh chives (chopped)
- 25 g sliced almonds (for toasting)
- 1 unit lemon (1 tbsp de zumo / finely grated zest and 1 tbsp juice)
- 4 g fresh thyme (leaves only)
- 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
Instructions
- 1
Preheat the oven to 220 °C / 425 °F.
- 2
On a baking tray, toss the cauliflower and turnip with 30 ml (2 tbsp) olive oil, half of the salt, and a pinch of black pepper. Roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and golden at the edges.
- 3
While the vegetables roast, heat a large pot over medium heat. Add 15 ml (1 tbsp) olive oil and cook the onion for 6 to 7 minutes until translucent. Stir in the garlic and fresh thyme and cook for 1 minute more.
- 4
Add the roasted cauliflower, roasted turnip, cooked white beans, and vegetable broth to the pot. Bring to a gentle boil, then simmer on low for 10 minutes so the flavors meld.
- 5
Meanwhile, make the chive oil: blend the fresh chives with 15 ml (1 tbsp) olive oil, 1 teaspoon lemon juice, and a pinch of salt until you have a light green sauce. Set aside.
- 6
Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.
- 7
Turn off the heat and add the cooking cream, finely grated lemon zest, the remaining salt, and the rest of the black pepper. Blend with an immersion blender until smooth and creamy. If you want a lighter texture, add a little more broth or hot water.
- 8
Taste and adjust with more lemon juice if you want a brighter flavor.
- 9
Serve the soup hot and finish each bowl with chive oil and toasted almonds on top.
Chef tips
For an extra silky texture, blend the soup for at least 1 full minute. For a more elegant presentation, reserve a few small roasted cauliflower florets for garnish.
Substitutions
You can replace the cream with a plant-based alternative for a dairy-free version, and swap the almonds for sunflower seeds if you need to avoid tree nuts. The turnip can be replaced with parsnip, although the flavor will be sweeter.
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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