Vegan Roasted Cauliflower Garlic And White Bean Soup Recipe (With Kale Chips)

Soup season is here, and it calls for warm, nourishing meals that are easy to prepare and satisfying to eat. 

If you’re searching for a plant-based recipe that’s flavorful, wholesome, and simple to make, this vegan roasted cauliflower garlic and white bean soup with kale chips is a fantastic option.

Combining the natural creaminess of roasted cauliflower, the savory depth of garlic, and the protein-packed goodness of white beans, this soup is topped with crispy kale chips for a delightful crunch. 

It’s perfect for a weeknight dinner or meal prep for the week. Let’s dive into the recipe and all the ways you can make it your own.

Why This Recipe Deserves a Spot on Your Table

This soup offers everything you’d want in a comforting meal. Here’s why it’s sure to become a favorite:

• Richly flavored: Roasted cauliflower and garlic create a naturally creamy base, full of nutty and savory depth.
• Nutrient-packed: High in vitamins, fiber, and plant-based protein, this dish is as nutritious as it is delicious.
• Balanced textures: The silky-smooth soup pairs perfectly with crispy kale chips for a satisfying bite.
• Adaptable: Easily tweak the seasonings or toppings to suit your preferences.

Ingredients for Vegan Roasted Cauliflower Garlic and White Bean Soup with Kale Chips

For the Soup

• 5–6 cups cauliflower florets
• 4 garlic cloves
• 1 onion, chopped
• 4 cups low-sodium vegetable stock
• 15 oz. cannellini beans (rinsed and drained)
• 2 tablespoons extra virgin olive oil
• Coarse salt, to taste
• Black pepper, to taste

For the Kale Chips

• 1 small bunch kale leaves (destemmed)
• 1 tablespoon olive oil
• Pinch of salt

Step-by-Step Instructions To Make This Soup At Home

Preparing the Soup

1. Preheat the oven: Set the temperature to 425°F (220°C).
2. Roast the cauliflower: Spread cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes or until golden brown.
3. Cook the onion: Heat olive oil in a medium soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent.
4. Simmer the soup: Add the roasted cauliflower, garlic cloves, cannellini beans, and vegetable stock to the pot. Bring everything to a boil, then lower the heat and let it simmer for 10–15 minutes.

Making the Kale Chips

1. Prepare the kale: Lower the oven temperature to 375°F (190°C). Spread kale leaves on a baking sheet, toss with olive oil, and sprinkle lightly with salt.
2. Bake: Bake the kale for 15–20 minutes, checking frequently to prevent burning.

Blending the Soup

1. Cool slightly: Let the soup sit for a few minutes before blending.
2. Blend until smooth: Use an immersion blender to puree the soup directly in the pot, or blend in batches using a standard blender. Taste and adjust the seasoning with more salt and pepper if needed.

Serve

Ladle the soup into bowls, top with crispy kale chips, and add an optional drizzle of olive oil. Sprinkle your favorite herbs, such as cumin, tarragon, or oregano, for extra flavor.

Make Our Roasted Cauliflower, Garlic, And White Bean Soup Your Own

This soup is already pretty darn delicious, but we always encourage a bit of creativity in the kitchen, so here are some ways to make it your own:

• Add more spice: Include a pinch of smoked paprika or chili flakes for a warming kick.
• Switch up the toppings: Try crispy chickpeas, roasted pumpkin seeds, or a sprinkle of nutritional yeast for added crunch and flavor.
• Incorporate fresh herbs: Stir in chopped parsley or cilantro for a burst of freshness.

Our Storing and Reheating Tips

This soup is perfect for meal prep or enjoying leftovers throughout the week. Here’s how to store it:

• Refrigeration: Store the soup in an airtight container in the fridge for up to 5 days. Keep the kale chips separate, as they are best enjoyed fresh and crispy.
• Freezing: Pour the cooled soup into airtight containers or freezer-safe bags, leaving space at the top for expansion. Freeze for up to 3 months. Avoid freezing the kale chips, as they will lose their texture.
• Thawing and reheating: Defrost frozen soup overnight in the fridge or use the microwave’s defrost setting. Reheat on the stovetop over medium heat, stirring occasionally.

Final Thoughts

This vegan roasted cauliflower garlic and white bean soup with kale chips is a nourishing, plant-based meal that’s perfect for warming up the family and filling their bellies with nutritious goodness. 

Its creamy texture and vibrant flavor make it a satisfying choice for dinner, and it’s versatile enough to tweak to your taste. 

So grab your ingredients, fire up the oven, and enjoy the wholesome goodness of this delicious soup!

Frequently Asked Questions