White Bean Soup with Roasted Cauliflower Salad

  • Author: The Fresh 20
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


Creamy white beans and hearty potatoes fill this delicious vegan soup, accompanied by a fresh, fiber-rich cauliflower and rice salad, topped with crunchy pumpkin seeds.



For White Bean Soup

  • 1 Tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ yellow onion, diced (½ cup)
  • 2 (6-8 oz) Yukon gold potatoes, peeled and cubed
  • 1 carrot, chopped (½ cup)
  • 1 (15 oz) can white beans, drained and rinsed
  • ½ teaspoon kosher salt
  • 5 cups low sodium vegetable broth
  • 1 teaspoon Herbes de Provence or thyme
  • ½ teaspoon black pepper
  • ½ chopped parsley

For roasted cauliflower salad

  • 1 head cauliflower, small florets (4 cups)
  • 1½ Tablespoons olive oil
  • Dash each kosher salt and black pepper
  • 2 cups cooked brown rice, warmed
  • ½ yellow or red onion, diced (½ cup)
  • ¼ cup chopped parsley
  • Fresh 20 dressing of choice (see notes)
  • ¼ cup toasted pumpkin seeds, optional


For White Bean Soup

  1. Heat a large stock pot over medium heat and add olive oil. When oil is hot, add garlic and onions and sauté for about 3 minutes.
  2. Add potatoes, carrots and sauté for another 3-4 minutes.
  3. Add remaining ingredients except parsley, bring to boil, then reduce to simmer. Cook for 20-25 minutes or until potatoes are tender.
  4. Garnish with parsley to serve.

For roasted cauliflower salad

  1. Preheat oven to 425°F
  2. Toss cauliflower with olive oil, salt and pepper.  Roast on a rimmed baking sheet for about 12-15 minutes, turning once during cooking.
  3. Add cauliflower to a medium serving bowl and add rice, onion, and parsley.  Toss gently with Fresh 20 dressing of choice. Top with pumpkin seeds, if desired.


Pantry Dressing Recipes: