Creamy Cauliflower, Cannellini & Rosemary Soup

A delicious warming winter soup created by our naturopathic nutritionist, this soup is brimming with nutrients and packed full of flavour. The cannellini beans create an extra creamy texture and add a powerful protein and fibre boost. This recipe is vegan, gluten and dairy free.



For centuries, rosemary has been used to support:
- Memory
- Mental focus
- Dementia
- Digestion
- Hair growth
- Poor circulation
- Macular degeneration

These uses are largely due to rosemary’s ability to improve blood flow, particularly to the brain. Alongside the above benefits, rosemary is packed full of antioxidants, vitamins, minerals, anti-inflammatory properties and flavours food beautifully.


1 tbsp coconut oil 

1 medium onion, peeled and sliced

3 garlic cloves, chopped

1 small head cauliflower, roughly chopped

1 tin cannellini beans, rinsed and drained

1 litre stock (your chosen stock, homemade or organic pre-made variety)

1 large sprig of fresh rosemary, leaves removed from stem (should yield approx. 1 heaped tbsp fresh rosemary)

Salt and black pepper to taste


In a large pot bring the coconut oil to a medium heat. Add the onion and garlic stirring for 2-3 minutes then stir in the cauliflower. Next add the beans, stock, fresh rosemary, salt and pepper. Simmer on a low heat with the lid loosely covering, until the cauliflower is soft (approximately 15 minutes). Allow to cool slightly and then blend together until smooth and creamy. Enjoy with your favourite crusty bread. 

Recipe: Sasha Paul
Photography: Magda Tymczyj