ALERT!!! The week of July 4th is a short shipping week. All orders received after 8am PST on Wednesday, June 28 will ship on or after Wednesday, July 5.

Cauliflower Soup with Nettle Pesto

Adapted from Paul Bertoli

Soup Ingredients:

3 tbsp of extra virgin olive oil, plus more for garnish

1 yellow onion, sliced

2 cloves of garlic

2 tsp of salt

2 heads of medium sized cauliflower

1 cup of white navy beans, pre-cooked


Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes. Add garlic and cook for another 5 minutes to let the garlic bloom.

Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.

Add 1 cup of white navy beans

Working in batches, puree the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.

Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and nettle pesto.

[Read our Quick & Easy Nettle Pesto Recipe at]

Leave a comment

Please note, comments must be approved before they are published