White Velvet Soup

White Velvet Soup

  • Prep: 10 min
  • Cook Time: 40 min
  • Total: 50 min
  • Serving: Serves 4

This lima bean and roasted cauliflower, onion and garlic soup tastes as gorgeous as it looks. Garnish with a drizzle of extra virgin olive oil and a dusting of smoked paprika prior to serving.


  • 1 head cauliflower, cut into florets
  • 2 medium onions, sliced into chunks
  • 1 head garlic (about 6-8 cloves), peeled
  • 2 cans cooked lima beans
  • 2 cups water
  • 2 cups vegetable stock
  • juice of 1 lemon
  • sea salt to taste
  • 3-1/2 tablespoons olive oil plus some to garnish
  • smoked paprika


  1. Preheat your oven to 400 degrees.
  2. Place the cauliflower florets, onions and garlic in a large bowl, drizzle with the olive oil, sprinkle with some salt and toss to coat. Transfer the mixture to a baking sheet and place in the oven for 35 minutes until caramelized.
  3. Once the vegetables have cooled slightly, place in a food processor along with the beans, water, stock and lemon juice. Process the mixture until smooth and then transfer to a soup pan. Cook the mixture over medium heat until just heated through and then serve with a drizzle of olive oil and a sprinkle of paprika.


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