Main dishes, Recipes
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Cauliflower And Cannellini Bean Soup With Cumin Seeds

I just look at my latest recipes and realised that I’ve posted a lot of colourful dishes lately. This recipe is not like that, may even look a bit bland, but it is delicious and nutritious.



I normally try not to post recipes with same main ingredient one after another, just to keep things more exciting. But here I am, posting yet another cauliflower recipe after Monday. Nope, I didn’t start growing it, I don’t have excess cauliflowers in my hands. But I may be eating cauliflower (and broccoli) often, maybe even too often these days. I just love them both.




I saw a version of this recipe first in an old soup cookbook I have. In that recipe, instead of cannellini beans, the author used flageolet beans. Now, I use beans a lot in my recipes, in my daily diet and I thought my bean knowledge was high. And yet, here there was, a new bean name that I’ve never heard of. So, looking at its photos, I decided to use cannellini beans instead – the beans I know and can find.



I was having a very bad day when I first made this soup. I was feeling so low and so depressed that I couldn’t leave the bed for a long time. Then I realised that I had all the ingredients for this recipe, so I got up and cooked it. My mood changed afterwards, I was even able to do some work! So, yes, I can definitely say that it is one of those healing soups. Enjoy!




Difficulty: Easy
(serves 4-6)


Printable PDF-recipe (no photos)


2 tbsp olive oil
1 large onion, diced
2 garlic cloves, thinly sliced
2 tsp cumin seeds
1 vegetable stock cube (use vegetable broth if you have any)
1 large head of cauliflower (about 800 gr. before trimming), cut into florets
2 cans cannellini beans, divided (each can has 230 gr drained weight)
7.5 dl (or 5 cups) water (or vegetable broth)
salt and pepper to taste



1. In a large pot, put olive oil and warm on medium high heat for about 20 seconds, then add onion and sauté for 4-5 minutes, until it is translucent.





2. Add garlic, cumin seeds and vegetable stock cube if using, and continue to sauté for about 1-1.5 minutes more.






3. Add cauliflower florets and half of the beans, then add water (or vegetable broth).





4. Stir the ingredients and cover the pot (I left ajar). Let the soup come to a boil, then turn the heat to medium and simmer for about 20 minutes, until cauliflower is fully cooked and tender.




5. When the soup has cooked, add some salt and pepper to taste then turn off the heat. Using a hand blender, puree the soup.





6. Turn on the heat to medium again. Add remaining beans and check the taste, adjust salt and pepper if more is needed. Stir a little and turn off the heat again. Let the soup rest, covered, for about 10 minutes before serving. Enjoy!




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