Creamy Cauliflower, Leek and White Bean Soup with Warm Paprika Lemon Oil
An original, smooth and comforting soup that combines roasted cauliflower, sautéed leek, and white beans for a creamy texture without cream. It is finished with a warm paprika, lemon, and parsley oil for aroma and contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 700 g cauliflower florets (cut en floretes small)
- 250 g leek (solo the parte blanca and verde clara, sliced)
- 400 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 12 g garlic (chopped)
- 900 ml vegetable broth (ajustar as needed textura deseada)
- 45 ml olive oil (divided)
- 1 unit lemon (zest fina and 2 tbsp of zumo)
- 4 g sweet paprika (for the aceite tibio)
- 10 g fresh parsley (chopped fino)
- 1 g ground cumin (optional pero recomendado)
- 8 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. Place the cauliflower on a sheet pan, toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper, and roast for 22 to 25 minutes, until tender and browned on the edges.
- 2
While the cauliflower roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and leek and cook for 6 to 8 minutes until softened without too much browning.
- 3
Add the garlic and ground cumin. Cook for 1 minute, stirring, until fragrant.
- 4
Add the cooked white beans, roasted cauliflower, and vegetable broth. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors come together.
- 5
Remove the pot from the heat. Add the lemon zest and 1 tablespoon lemon juice. Blend the soup until very creamy. If you prefer a thinner texture, add a little more hot broth. Adjust with the remaining salt and black pepper to taste.
- 6
For the warm oil, heat the remaining 1 tablespoon olive oil in a small pan over low heat. Add the sweet paprika, chopped parsley, and the other tablespoon of lemon juice. Stir for 20 to 30 seconds without letting the paprika burn, then remove from the heat.
- 7
Serve the soup hot and spoon the warm paprika lemon oil over the top just before serving.
Chef tips
For an especially silky texture, blend the soup for at least a full minute. If you want more contrast, reserve a few whole white beans and add them at the end when serving.
Substitutions
You can replace the white beans with cannellini or navy beans. Parsley can be swapped for chives or dill. If you do not have leek, use more 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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