Creamy Roast Cauliflower and Flageolet Soup With Za'atar

This is my favorite white bean soup ever. Our Creamy Roasted Cauliflower and Flageolet Bean Soup is a delightful blend of textures and flavors that’ll warm your soul. The smooth, rich base of the soup comes from the velvety flageolet beans and roasted cauliflower, while a sprinkle of za'atar and sumac adds a zesty, aromatic finish. Whether you're a seasoned cook or a kitchen newbie, this recipe is both easy to follow and deeply satisfying. Perfect for a cosy evening in or an impressive starter for guests.

The Unique Charm of Flageolet Beans

Flageolet beans, often referred to as the "caviar of beans," are a staple in French cuisine, particularly in dishes like cassoulet. These small, pale green beans have a delicate, creamy texture and a mild, slightly nutty flavour that pairs wonderfully with a variety of ingredients. In this soup, they add a luxurious creaminess without the need for dairy, making it a lighter yet satisfying option. Flageolet beans also have the ability to absorb the flavours of the other ingredients they’re cooked with, ensuring that every spoonful of this soup is rich and flavourful.

Za’atar and Sumac: A Dynamic Duo

Za'atar and sumac are two Middle Eastern spices that bring a burst of flavour to this soup. Za'atar is a blend of herbs like thyme, oregano, marjoram, and sesame seeds, often with a touch of salt and sometimes sumac. It has a warm, earthy taste with a hint of citrus. Sumac, on the other hand, is made from dried and ground berries, offering a tart, lemony flavour that brightens up dishes without being overpowering. In this recipe, the earthiness of za'atar complements the roasted cauliflower, while sumac’s tangy notes cut through the richness of the beans, adding a refreshing balance to the dish. Together, they elevate the soup from comforting to truly captivating.

Creamy Cauliflower and Flagiolet Soup With Za'atar and Sumac

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Category

Soup

Servings

4

Creamy Roasted Cauliflower and Flageolet Soup: A velvety, flavourful soup topped with za'atar and sumac. Perfect for a cosy, comforting meal.

Author:

Lisa Riznikove

Ingredients

• 1 cup dry Flageolet Beans (Alubia, Cannellini or White Tepary are great substitutes)
• 1 small onion diced
• 2 cloves garlic
• 1 head cauliflower

• 1/2 teaspoon American Vinegarworks Apple Cider Hot Vinegar or a good white wine vinegar

• 1 teaspoon salt
• 1/4 teaspoon white pepper
• Olive Oil
• Za'atar
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• Sumac

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Directions

1. In ether a big pot on the stove or your pressure cooker, saute the onion in olive oil for a few minutes. Add salt, beans, garlic cloves and enough water to cover the beans by a couple inches. Cook until the beans are soft (about 25 minutes in the pressure cooker or 1 hour on the stove) See our guide to cooking heirloom beans.

2. Preheat oven to 350 degrees.

3. Cut the cauliflower into florets, including the stem. Toss them in olive oil, dust with salt and roast on parchment lined baking sheet for 20-30 minutes until soft, watching closely to see that it doesn't brown. If you start to see browning tent with aluminum foil.  This will keep your soup from turning brown. 

4. Remove all but a handful of the smaller more attractive florets that you will use as a garnish. Choose the biggest and least browned cauliflower for the soup base and the smaller more browned ones for the garnish. Place the garnish florets back in the oven and turn up the heat to get them beautifully brown and caramelized around the edges. 

5. Working in batches in your blender or food processor blend the beans including the liquid and everything in the pot with the roast cauliflower, white pepper and vinegar. Blend on high until smooth, adding additional water if it is too thick. Taste and add additional salt and pepper if needed. 

6. Ladle the soup into bowls and top with a generous sprinkle of za'atar and sumac. Place the roasted cauliflower you set aside on top of the soup and then drizzle additional olive oil on top. Serve immediately.

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