Roasted Cauliflower with Chicken and White Bean soup
A hearty soup that is packed with flavor
Servings: 12 people
Calories: 281kcal
Ingredients
- 1 large head of cauliflower cut into florets
- 8 oz carrots diced
- 2 large stalks of celery diced small
- 8 oz onion diced
- 3 tbsp garlic minced (9 cloves)
- 28 oz canned white beans drained and rinsed
- 1 lb Chicken Thighs boneless skinless
- 3 quarts chicken stock or more if you like a brothier soup
- 1½ tbsp ground coriander
- 1 tbsp ground mustard
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 tsp black pepper
- 1 tbsp dried parsley
- salt to taste
Instructions
- Drizzle a little olive oil onto your cauliflower florets and toss so that they are well coated. Roast in a preheated 450F oven for 30-35 minutes till they begin to take on some color.
- Drizzle a little olive oil onto your diced carrots and toss so that they are well coated. Roast in a 450F preheated oven for 30-35 minutes till they begin to take on a little color.
- Sous Vide your chicken thighs at 165F for 2 hours then slice.
- In a large pot on a medium high heat sauté the onions and celery till softened. Add the roasted carrots and minced garlic and cook for 3-4 minutes
- Add the seasonings and cook an additional 3-5 minutes.
- Add the chicken stock, white beans, cauliflower, sliced cooked chicken thighs and parsley. Cook on a medium heat for 10 minutes. Taste and adjust for seasonings. Serve and enjoy.
To Freeze
- Allow your soup to cool and place in a freezer friendly container. To reheat, allow the soup to thaw and heat gently on the stovetop.
Notes
- If you are using dried beans for this recipe then use 1 pound of dried for every 2 cans of canned beans (14oz)
- If you don't have an immersion circulator you can slice your raw chicken thighs first then add them to the soup after you add the chicken stock. Bring the soup to a simmer and cook for 20 minutes till the chicken is tender. Then add the carrots, beans, and cauliflower....
- If you want a brothy soup you can add more chicken stock