White Velvet Soup

Recipe type: Dinner
Serves: 2-4
  • 1 head cauliflower
  • 2 medium onions
  • 1 head garlic (about 6-8 cloves)
  • 3 cups cooked lima beans (about 2 cans)
  • 2 cups water
  • 2 cups vegetable stock
  • juice of 1 lemon
  • sea salt to taste
  • olive oil
  • smoked paprika
  1. Preheat oven to 400°F.
  2. Cut up cauliflower into bite-sized chunks and place on a baking sheet. Drizzle with olive oil. Sprinkle with sea salt.
  3. Peel onions and slice into chunks. Peel garlic cloves. Place onions and gar¬lic on the baking sheet, drizzle with olive oil and sprinkle with sea salt.
  4. Place all veggies in oven. Bake for 30-40 minutes until everything has golden edges and is nicely caramelized.
  5. Let veggies cool slightly and add to blender along with all other ingredients except olive oil and paprika (process in batches if you have a small blender). Blend on high until very smooth. If you have a Vita-Mix, I would highly recommend using it. If the soup is not hot enough after blending, transfer soup to a large pot and warm until steaming. If the soup is too thick, simply add water to thin to your desired consistency.
  6. Bonus: For each bowl of soup, combine 1 teaspoon extra virgin olive oil with ⅛ teaspoon smoked paprika and drizzle as a garnish (this is optional, but there is something very delicious about the mellow richness of the soup, with a slightly spicy and smoky accent).