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one plain bowl of thick pale ivory cauliflower potato and white bean soup blended completely smooth with no intact florets, bean shapes or potato chunks, topped with a small amount of finely grated Parmesan and one unbuttered slice of whole-grain toast beside it, with no cream swirl or green garnish
Melissa Hart

Slow Cooker Cauliflower Potato White Bean Soup

Potato and white beans make this cauliflower soup creamy once blended, while a spoonful of Dijon keeps its pale color from predicting a bland bowl. Use the tender cauliflower stem as well as the florets, cutting the stem smaller so it softens evenly. Stop blending when the soup is smooth enough to coat a spoon. The measured Parmesan goes on the bowls after serving, giving more flavor than it would if it disappeared into the whole pot. Estimated calories: about 360 per serving, including everything listed.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large cauliflower about 2 lbs trimmed, cut into florets with tender stem diced
  • 1 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 2 cans 15 oz each no-salt-added cannellini beans, drained and rinsed
  • 1 medium yellow onion chopped
  • 2 garlic cloves minced
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp Dijon mustard
  • 1/4 cup finely grated Parmesan
  • 6 slices whole-grain bread about 90 calories each

Method
 

  1. Combine cauliflower, potatoes, beans, onion, garlic, broth, thyme, salt and pepper in a 6-quart slow cooker.
  2. Cover and cook on low for 6 to 7 hours until cauliflower and potatoes are very tender.
  3. Turn off the cooker and let the soup stop bubbling for 5 minutes. Blend with an immersion blender until smooth, keeping the blade submerged.
  4. Stir in mustard and let stand for 2 minutes so the flavor distributes.
  5. Toast bread without butter. Divide soup among 6 bowls and sprinkle each with 2 teaspoons Parmesan.
  6. Serve one whole-grain toast slice with each bowl.