Categories: Soup
Ingredients
- 4 tbsp olive oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp minced fresh sage, divided
- 2 tsp minced fresh thyme, divided, plus more for garnish
- 6 cups cauliflower florets
- 4 cups vegetable broth
- 15 oz. can white beans, rinsed
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 slices whole-wheat sandwich bread, cut into 1/2-inch cubes
Directions
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Preheat oven to 400.
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Heat 2 tbsp oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 tsp each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15-20 minutes.
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Meanwhile, spread bread on a rimmed baking sheet and bake until golden brown, about 10 minutes. Transfer to a medium bowl and toss with 1 tbsp oil and the remaining 1 tsp each sage and thyme.
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Puree the soup using an immersion blender until smooth. Serve the soup with the croutons and drizzle with the remaining 1 tbsp oil and sprinkled with more thyme.