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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Cauliflower and sausage soup in a bowl

Creamy Cauliflower and White Bean Soup

Posted by: Ari Laing

This is the absolute best cauliflower soup you'll ever make! It's filled with sautéed onions, fennel, garlic, white beans, and creamy coconut milk. Add browned Italian sausage for a rich, spicy flavor or simply stir in additional white beans to leave vegetarian. So thick, so creamy, and healthy too! GF, DF

recipe +-

Posted by: Ari Laing
Cauliflower and sausage soup in a bowl
Print Recipe
5 from 2 votes

Creamy Cauliflower And White Bean Soup

This is the absolute best cauliflower soup you'll ever make! It's filled with sautéed onions, fennel, garlic, white beans, and creamy coconut milk. Add browned Italian sausage for a rich, spicy flavor or simply stir in additional white beans to leave vegetarian. So thick, so creamy, and healthy too! GF, DF
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: fennel soup recipe, white bean and sausage, white bean soup
Servings: 8 servings
Author: Ari Laing

Equipment

  • Large dutch oven or soup pot
  • Blender or an immersion blender

Ingredients

  • ½ lb spicy Italian sausage casing removed, or other sausage, such as sweet sausage or chorizo sausage (pork or chicken)
  • 2 medium fennel finely chopped
  • 1 large sweet onion finely chopped
  • 4 cloves garlic finely chopped
  • ½ head cauliflower cut into small pieces, similar size to the onion and fennel, about 2 cups
  • 2 tsp Kosher salt divided
  • 1 can white beans rinsed and drained, plus 1 additional can if serving vegetarian
  • 1 can coconut milk full fat
  • 3 cups chicken stock reduced-sodium
  • 2 tsp fresh rosemary finely chopped
  • 1 tsp curry powder
  • chives for serving
  • freshly ground black pepper for serving
  • high quality extra virgin olive oil for serving
  • flaky sea salt for serving

Instructions

  • Brown the sausage. Heat 2 Tbsp extra virgin olive oil over medium-high heat in a large dutch oven or soup pot. When hot, add sausage, breaking up with the back of a wooden spoon. Cook about 5-7 minutes, until cooked through and crispy on all sides. Use a slotted spoon to transfer sausage to a paper towel lined bowl, then drain off all but 2 Tbsp of drippings. If pan doesn't have enough grease, add 2 Tbsp olive oil.
  • Sauté the vegetables. Add chopped onion, fennel, and cauliflower, then cook for 8-10 minutes, stirring occasionally, until veggies start to brown. Add finely chopped garlic, then cook for 1 minute more. Season with 1 ½ tsp Kosher salt and ½ tsp black pepper.
  • Add remaining ingredients. Pour in 1 can of rinsed and drained white beans, 1 can of coconut milk, 3 cups of chicken stock, and 2 tsp chopped fresh rosemary.
  • Simmer. Bring the soup to a boil, then reduce heat to a simmer. Cover, then cook for 30-40 minutes.
  • Blend the soup. Use a standard blender or an immersion blender to carefully purée the soup until very smooth. Stir in 1 tsp curry powder, mixing well to combine.
  • Serve immediately. Spoon the cauliflower and white bean soup into bowls, then top each with a bit of reserved crispy sausage (if using), a drizzle of high quality extra virgin olive oil, and finely chopped chives. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately.
  • If keeping vegetarian: serve soup with additional can of drained, rinsed white beans, then finish with garnishes as described above.
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!