Rosemary Bean Soup
This delicious thick and creamy dairy free rosemary bean soup recipe is perfect for a cold winter day. This dairy free soup is high in iron, vitamin c, vitamin b, and in protein. Thanks to the roast cauliflower, this soup not only has an amazing base flavor, but is also packed full of fiber and antioxidants. What makes this soup so creamy are the white beans, but they also make this soup very thick. If you prefer your soups to be a little less thick, then add 2 cups more of the dairy free milk substitute before blending the soup together. – Kara, The Accidental Chef
Serves 4
Ingredients:
- 1 head of cauliflower, chopped into florets
- 2 cans of 14.5 oz of great northern beans (any other white beans will work as a substitute), drained and rinsed
- 4 garlic cloves, minced
- 1/2 of an medium sized onion, sliced
- 1 tbsp of olive oil
- 1 tbsp of avocado oil
- 3 cups of vegetable broth
- 1/4 tsp of garlic salt
- 1/2 tsp of garlic powder
- 1 tbsp of rosemary
- 1 cup of Milkadamia Macadamia Nut Milk (dairy free)
Directions:
Preheat the oven to 375 degrees.
Roast the cauliflower seasoned with 1/4 tsp of garlic salt and 1 tbsp of avocado oil for 30-35 mins or until they are golden and easily pierced by a fork.
In a large pot, over medium low heat, add 1 tbsp of olive oil and the minced garlic. Cook for one minute and then add the sliced onions. Cook until the onions are translucent and soft.
Then add the beans, 3 cups of vegetable broth, 1/2 tsp of garlic powder, 1 tbsp of rosemary to the pot and raise the heat to boil.
Once boiling, add the cauliflower and lower the heat to simmer on low and partially cover the pot.
Cook for 10 mins and then remove from heat.
Add 1 cup of Milkadamia Macadamia nut milk or your preferred dairy free milk.
Using an immersion blender, blend together until smooth.
Serves 4 | Calories per serving: 334 | Fat: 8 g | Carbs: 52.2 g | Net Carbs: 35.9 g | Protein: 15.1 g |Iron: 21.5 %
