This soup is so quick and easy to make and loaded with nutrients. A perfect fall recipe! Ingredients 1 cauliflower (about 650 g/7 cups), cut into florets1 can (540 ml/19 oz) white beans, rinsed and drained4 cups chicken or vegetable broth2 tablespoons maple syrup2 cloves garlic1/2 cup milk½ cup Parmesan cheese, grated¼ teaspoon grated nutmegSalt and pepper, to taste1 teaspoon smoked paprika Preparation In a large saucepan, combine the cauliflower, beans, broth, maple syrup, and garlic. Season with salt and pepper to taste. (It’s best to wait until the end to add salt, unless using unsalted or homemade broth.) Bring to a boil. Reduce heat to medium-low and cook for 20 minutes or until a knife tip easily pierces the cauliflower. Remove from heat. Add the milk, Parmesan, and nutmeg. Using an electric blender or hand blender, purée until smooth. Adjust seasoning to taste. Serve in bowls. Sprinkle with a little smoked paprika. Photo and recipe by Maple from Canada.
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