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Photo of Cauliflower and white bean soup with parsley pesto by WW

Cauliflower and white bean soup with parsley pesto

5 - 6
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
Transform white cauliflower and bean soup with the simple addition of fresh green parsley pesto.


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Vegetable stock, liquid, salt-reduced

4 cup(s), (1L)


1 large

Canned cannellini beans, rinsed, drained

1 400g can, (1 x 400g can)


30 g

Fresh flat-leaf parsley

¾ cup(s)

Grated parmesan cheese

10 g

Olive oil

1 tbs

Lemon juice

1½ tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a large saucepan with oil and heat over medium-low heat. Cook onion, stirring occasionally, for about 7 minutes or until soft but not coloured. Add half the garlic and cook, stirring, for 10 seconds. Stir in stock.
  2. Remove a few large florets from cauliflower. Cut 8 thick slices from florets and set aside. Chop remaining cauliflower and add to pan with beans. Cover and bring to a simmer. Cook, partially covered, for 10-15 minutes or until cauliflower is tender. Use a stick blender to blend until smooth.
  3. Meanwhile, line a small baking tray with baking paper. Arrange cauliflower slices on prepared tray and lightly spray with oil. Bake for 15-20 minutes or until golden. Add walnuts to tray for last 5 minutes of cooking.
  4. Cool walnuts. Process walnuts, parsley, parmesan, oil, juice and remaining garlic in a food processor until pesto is well combined. Thin with a little water if preferred.
  5. Top soup with pesto and roasted cauliflower. Season with pepper to serve.


SERVING SUGGESTION: Small wholemeal pita bread.