March 23, 2021 1 min read


Cauliflower Almond Soup with miso and white beans. Creamy, savory, and super thick!

  • 1/2 head cauliflower, chopped (about 600g)

  • 4 cloves garlic 

  • 1 tbsp olive oil + salt & pepper, for roasting

  • 1 onion, roughly chopped

  • 1/2 to 1 tsp each: dried oregano, ground sage, dried basil, dried thyme

  • 2 cups water

  • 1 1/2 cups cooked white beans (300g) 

  • 2 tbsp miso paste (40g)

  • 1/3 cup almonds, toasted (60g)

  • 3 tbsp nutritional yeast

  1. Preheat the oven to 400F/200C. Place the cauliflower and garlic on a lined baking sheet and toss with olive oil. Sprinkle over some salt and pepper, then roast for 25 minutes, or until the cauliflower is tender. (If the garlic becomes caramelized before the time is up, remove it and set aside.)
  2. In a large pot, heat some oil and add the onion. Saute for 5 minutes, then add in the herbs. Once the onion has softened, add in water, white beans, and roasted cauliflower. Bring to a boil, then cover the pot and simmer on low heat for 10 minutes. Transfer to a blender with the roasted garlic, miso, almonds, and nutritional yeast. Blend until creamy, then season with salt & pepper to taste. Serve immediately.

More about Lenny:

Lenny loves creating nourishing plant-based recipes and sharing them with the community. She loves to show the world that vegan food is beautiful and delicious! She’s from sunny Southern California and is currently studying mathematics and computer science at UCLA.