Mexican spiced cauliflower white bean soup is the perfect lunch or weeknight meal.

This creamy cauliflower and white bean soup is packed with flavor and only has 7 ingredients! You are not going to believe how easy this soup is to make.

Ingredients

• Cauliflower
• Water
• Vegetable Broth
• Salt
• Smoked paprika
• Garlic Powder
• Cumin
• Great Northern White Beans (or cannellini beans)

How to make mexican cauliflower white bean soup

1. Preheat a large dutch oven or stainless steel soup pot over medium heat while you chop up the cauliflower (about 5 minutes).
2. Start by removing the florets from the cauliflower and chop them into even size pieces, no need to make them pretty florets.
3. Spray the pot with olive oil or avocado oil spray (or add about ½ – 1 tbsp. olive oil) and add the cauliflower.
4. Stir the cauliflower well after cooking about 2 minutes (this will allow the cauliflower to start to get a bit of a char to it). Cook the cauliflower a total of 4-5 minutes over medium heat.
5. Add the water, vegetable broth, salt and spices to the pot and stir well.
6. Cook over medium heat 15 minutes, allowing the cauliflower to simmer and soften.
7. While the cauliflower cooks, drain and rinse the can of white beans.
8. After the cauliflower has simmered about 15 minutes, add the white beans and cook 2-3 minutes to warm the beans through.
9. Take the soup off the heat. Blend smooth with an immersion blender or transfer the soup in batches to a blender, being careful to not overfill the blender with hot liquids (also be sure to vent the blender and put a clean dishtowel over the top so you don’t get soup on the ceiling).
10. Serve hot with your favorite toppings.

Time saving tips

• Buy a bag of cauliflower florets from the store. Take a minute to chop the florets so they are all relatively the same size before cooking.
• You could even use cauliflower rice in place of the cauliflower. You will need 2 bags of frozen cauliflower rice. Since the cauliflower rice will be soft in about 7 minutes, you will also need less water, as less will evaporate as you are simmering the soup. Reduce the water to 1 cup.
• If you need this soup to be ready in 20 minutes, omit sautéing the cauliflower and just add all the ingredients (except the beans) to the pot and simmer for 16-17 minutes. Add the beans, simmer 2-3 more minutes and blend.

The best toppings for this soup

This Mexican spiced cauliflower white bean soup is great on it’s own. If you love added crunch or color to your soup, here are some great toppings you could add:

• Cilantro
• Sliced jalapenos (fresh or pickled)
• Pickled Red Onions
• Chopped red onion, roasted red pepper, tomatoes
• Avocado cubes
• Crushed tortilla chips or plantain chips
• Crushed red pepper flakes
• Roasted cauliflower florets

What to serve with this mexican white bean soup

This cauliflower bean soup is seasoned with Mexican spices and would be a great start to a Mexican inspired meal! You could serve it with:

• Creamy Cilantro Lime Slaw
• 10 Minute Taco Chicken Skillet
• Vegan Mushroom Walnut Taco Meat
• Mexican Cauliflower Rice
• Dairy Free Nacho Dipping Sauce
• Roasted Cauliflower Guacamole

FAQs

What other beans can you use to make this cauliflower bean soup?

I like to use a thin skinned white bean. They blend well into the soup and help keep that creamy off white color. You could also use:

• Cannellini beans
• Navy Beans
• Chickpeas
• Kidney beans (this will change the color)
• Lentils (green or red would work here – this will change the color).

What if you don’t have an immersion blender?

Immersion blenders (or a stick blender) are great for blending up thing like soup right in the pot. This helps eliminate transferring hot liquids from the pot to the blender. I love using my immersion blender to puree cauliflower to make creamy cauliflower mash or to blend up fruit to make chia jam.

If you don’t have an immersion blender, you can use a regular blender, just be careful with hot liquids. It’s advised that you don’t fill the blender too full (about 2/3 full max) and that you vent the blender (leave the cap at the top of the blender off or vented). This usually means you need to put a towel or something over the opening so that air can escape through the towel but not get soup on your ceiling as you are blending.

PS: I love my immersion blender, it also came with a mini food processor attachment that I use almost daily. It has replaced my big food processor for any small job! I highly recommend the investment if you have the funds.

How to store cauliflower white bean soup

Fridge: This creamy cauliflower white bean soup is even better the next day! Store in the fridge in a well-sealed container for up to 4 days.

Tip: To store the soup in individual containers, use a pint size mason jar. Add the soup while it’s still hot, put the metal lid on and allow it to cool to room temperature on the counter. Put in the fridge once it’s cooled off and the lid will vacuum seal, making the soup fresh for days! Using a mason jar to store your soup in individual portions makes it easy to grab a single portion to take to the office for a simple lunch at work.

Freezer: This soup freezes very well. Allow the soup to cool (to room temperature or overnight in the fridge). Pour the soup into freezer safe containers and freeze up to 3 months. I highly recommend using these 1 cup silicone dividers to freeze one cup of soup at a time to make it easy to portion when defrosting. Once frozen, transfer the cube of frozen soup to a freezer safe bag or container to store long term in the freezer.

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