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–+ servings

Cauliflower and White Bean Soup with Yuzu

A silky cauliflower and white bean soup finished with bright yuzu, bringing clean citrus lift to a creamy, comforting bowl.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course, Soup
Cuisine: Modern British
Keyword: blended soup, cannellini bean soup, cauliflower and white bean soup, cauliflower soup, creamy cauliflower soup, creamy soup, light dinner, make ahead soup, oat cream soup, soup recipe, vegan soup, vegetarian soup, white bean soup, winter comfort food, yuzu soup
Servings: 4
Calories: 263kcal

Ingredients

Soup

  • 1 tbsp olive oil or butter
  • 1 medium onion finely sliced
  • 2 garlic cloves crushed
  • 1 tsp freshly grated ginger
  • 1 medium cauliflower cut into florets, about 800g
  • 1 x 400g tin cannellini beans drained and rinsed
  • 750 ml vegetable stock
  • 200 ml oat cream or double cream
  • 1 –2 tbsp yuzu juice
  • Sea salt and white pepper to taste

To serve, optional

  • Chilli oil
  • Toasted sesame seeds
  • Spring onions finely sliced
  • Crispy shallots

Instructions

Soften the base

  • Heat the olive oil or butter in a large saucepan over a low heat. Add the onion and cook gently for 8–10 minutes, until soft and translucent.

Add the aromatics

  • Stir in the garlic and ginger, then cook for 1 minute, until fragrant.

Simmer the soup

  • Add the cauliflower florets and cannellini beans, then pour over the vegetable stock. Season lightly with sea salt and white pepper.

Cook until tender

  • Bring to a simmer, cover, and cook for 15–18 minutes, until the cauliflower is completely tender.

Blend until smooth

  • Remove from the heat and blend with a stick blender until silky smooth. Add a little extra stock if needed to loosen.

Finish with cream and yuzu

  • Return the soup to a gentle heat. Stir in the oat cream or double cream, then add the yuzu juice gradually, tasting as you go. Warm through without boiling.

Serve

  • Ladle into bowls and finish with chilli oil, toasted sesame seeds, sliced spring onions or crispy shallots, if using.

Notes

Hey Lolly's Top Tips
  • Add the yuzu gradually and taste as you go. It should lift the soup, not take over.
  • White pepper keeps the seasoning soft and clean, which works beautifully with cauliflower.
  • Oat cream keeps the soup lighter and makes it vegan-friendly if your stock is vegan too.
  • Double cream gives a richer, silkier finish if you want something more indulgent.
  • The soup thickens as it sits, so loosen leftovers with a splash of stock or water when reheating.
  • Optional toppings are lovely, but don’t overdo them — this soup is at its best when it still feels calm.

Nutrition

Calories: 263kcal
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