Roasted Cauliflower and Butter Bean Soup

Two recipes in one! This soup features my roasted cauliflower recipe, which is a great side dish and a delicious base for this “creamy” number! Not actually containing any cream, the only dairy in this soup is a couple tablespoons of butter, to richen it up before serving. But don’t hesitate to omit the butter to keep it completely dairy free, if that better suits your dietary needs or preferences!

I’m a huge fan of za’atar, partly because it’s so usable. Typically used as a condiment, you can get a little heavy handed with it and it’s not going to ruin your dish. So don’t hesitate to load up on the garnish, when you’re ready to serve. That being said, since it is a blend of different spices and herbs, the product will vary, depending on the type and brand. Don’t settle on one version of this delicious blend. Shop around a bit to find your favourite.

Tip: For those of you living nearby, my favourite za’atar in Saskatoon is from Petra Market (a local grocery store that specializes in food products from Arabic countries, within the Mediterranean region).

Print Recipe

Roasted Cauliflower and Butter Bean Soup

Creamy and creamless! This healthy za'atar-spiced soup is deliciously rich and super easy to throw to together. The perfect weekday fix!

Course Lunch

Keyword Butter Bean, Creamy, Lunch, Roasted Cauliflower, Soup, Za’atar

Servings 4 people

Author Alexandra Joy

Ingredients

• 1 Head Cauliflower, separated into florets
• 1 Can Butter Beans
• 2 Tbsp Za’atar, and plenty for topping
• 3 Tbsp Extra Virgin Olive Oil
• 1 Yellow Onion, diced small
• 4-6 Cloves Garlic, minced
• 4 Cups Homemade Stock, or preferred store-bought
• 2 Tbsp Butter
• 1/2 Lemon, juiced
• Parsley, roughly chopped for garnish
• Salt and Pepper, to taste

Instructions

• Preheat the oven to 400ºF
• In a medium bowl, toss the cauliflower in 2 tablespoons of olive oil, and coat well.
• Sprinkle 1 tablespoon of the za'atar and a generous pinch of salt over the cauliflower. Toss again until evenly distributed.
• Spread the cauliflower on a sheet pan in one even layer. Place in the oven for about 25-30 minutes, stirring once halfway through. Depending on the size of the florets, cook time can vary. The cauliflower is finished when it is easily pearced with a fork, and slightly charred in some areas.
• Remove from the oven and set aside to cool.
• While the cauliflower is baking, heat a large pot over medium, add 1 tablespoon of olive oil and sauté onions until translucent (about 2-3 minutes). Stir in the garlic and allow to cook for 1-2 more minutes, or until fragrant.
• Add the beans with their liquid, the other tablespoon of z’aatar, and about 1 cup of broth to the pot. Stir to combine. Bring the mixture to a simmer and allow to cook, covered, for about 5 minutes or until the beans become quite soft. Salt to taste and remove from the heat.
• Transfer the cauliflower and contents of the pot to a high speed blender, and purée until smooth. Return the mixture to the pot over medium heat and add the remaining broth. Bring to a simmer and allow to cook for another 10-15 minutes, periodically seasoning to taste. Depending on the saltiness of your broth, you may need to add a fair bit or hardly any salt at all. Use your judgement and season as you go!
• Once finished, stir in the butter and lemon juice, and divide the soup into serving bowls. Garnish each bowl with z’aatar and parsley, serve with quality bread (toasted and buttered), and some extra lemon wedges.
• Enjoy!