Roasted Cauliflower and White Bean Soup with Turmeric

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A nourishing vegan soup featuring roasted cauliflower and creamy white beans, brightened with turmeric and fresh lemon juice. This mediterranean-inspired vegan (gluten free) ready in about 55 minutes pairs cauliflower head, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 1.5 lbs), cut into florets cauliflower head
• 3 tbsp, divided olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tsp ground turmeric
• 1 tsp dried thyme
• 6 cups vegetable broth
• 2 cups, drained and rinsed canned white beans (cannellini or navy)
• 2 tbsp fresh lemon juice
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 2 tbsp, chopped (optional for garnish) fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium cauliflower head cut into florets with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25-30 minutes until edges are golden and tender, stirring halfway through.
2. Step 2: While cauliflower roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5-6 minutes until translucent. Stir in 4 minced garlic cloves, 1 tsp ground turmeric, and 1 tsp dried thyme; cook for 1 minute until fragrant.
3. Step 3: Add 6 cups vegetable broth and 2 cups drained canned white beans to the pot. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add roasted cauliflower to the pot. Using an immersion blender, puree the soup until mostly smooth but still slightly chunky for texture.
5. Step 5: Stir in 2 tbsp fresh lemon juice, 3/4 tsp black pepper, and remaining 3/4 tsp salt. Taste and adjust seasoning as needed.
6. Step 6: Ladle soup into bowls and garnish with 2 tbsp chopped fresh parsley if desired. Serve warm.