Creamy Cauliflower and Bean Soup

    1 hour

    This soup is deliciously creamy and jammed packed full of vegetables. It contains cauliflower, mushrooms, parsnips and beans, making this soup a meal in itself. Serve with a crusty bread roll.

    14 people made this

    Serves: 6 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 3 cloves garlic, chopped
    • 2 shallots, chopped
    • 1 (2.5cm) piece fresh ginger, finely chopped
    • 3 spring onions, chopped
    • 1/3 small head cauliflower, chopped
    • 1 small parsnip, chopped
    • 10 small button mushrooms, chopped
    • 1 pear, peeled, cored and diced
    • 130g cannellini beans
    • 1/2 teaspoon Dijon mustard
    • 1 teaspoon chopped fresh dill
    • 175ml Chardonnay wine
    • 6 sprigs fresh thyme
    • 410ml chicken stock
    • 75ml double cream
    • salt and pepper to taste
    • 4 tablespoons chicken stock

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots and ginger; cook until fragrant but not brown, about 5 minutes. Stir in the spring onions, cauliflower, parsnip and mushrooms and cook and stir an additional 5 minutes. Add the pear, beans, mustard and dill; stir just until heated, about 1 minute.
    2. Stir in the wine and thyme and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken stock. Return the mixture to the boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
    3. Pour the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean saucepan. Alternately, you can use a hand blender and puree the soup right in the saucepan.
    4. Stir in cream and, if needed, thin with additional chicken stock; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.

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    Reviews in English (12)


    Absolutely brilliant combination of ingredients!!! I did not see how this recipe might work but it does, and it is outstanding. The wine brings everything together. The soup has so much depth with the sage, pear, shallots and hint of ginger. The only changes I made were 2 cloves of garlic instead of 3 and evaporated milk in place of the cream. Evaporated milk imparts the same texture and taste without all the fat and calories. This makes 4 servings not 6. The soup would do best with a garnish if served to company as it is not very pretty. The flavor more than makes up for the color. Thank you Simone for a fabulous recipe.  -  08 Feb 2009  (Review from Allrecipes US | Canada)


    This was really delicious! The ingredient list is long, but the cooking part is easy. I didn't have fresh herbs, so I used 1 tsp dill weed and 1 tsp thyme. I also skipped the parsnip because they didn't have any at the store. I served this over rice, which made for an extremely hearty and comforting dish. At the table, I sprinkled crushed red pepper flakes on top, because I like spice on everything and because I'm just weird like that.  -  22 Jan 2010  (Review from Allrecipes US | Canada)


    I pretty much just eyeballed the ingredients (more garlic, less ginger etc), and I omitted the pear as the ones at the store were rock hard and kinda sorry looking. I used my immersion stick blender to puree, and had to use chicken broth to thin the soup out a little. I intended to have it for lunch the next day but I couldn't stop eating it. Delicious and hearty! Thanks!  -  07 Jan 2010  (Review from Allrecipes US | Canada)