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

Cauliflower and white bean soup with parsley pesto

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.