Now, this is a superfood dish! When the days are getting shorter and the weather is getting colder, there is nothing more comforting than a cozy bowl of soup. Our recipe for Cauliflower, Potato, and White Bean Soup is here to warm your soul. It’s made with a melange of vegetables, herbs, and spices and is fortified with probiotics and protein from Lifeway Farmer Cheese. This is a tasty and toasty way to bring in the new season.
The Benefits of Cultured Dairy for Better Health:
Research continues to show the importance of eating healthy foods, including cultured dairy such as kefir, for better gut health, a strong immune system, and to support the microbiome. Fermented foods like kefir hold important value in this line of research due to the link between the gut-brain axis and overall health. Specifically, kefir has been shown to help diversify the microbiome, improve digestion, reduce inflammation, and even help support healthier blood sugar levels and improve levels of satiety due to how it triggers the release of GLP-1 since it is an excellent source of protein and high in bioavailable nutrition.
Lifeway Kefir contains a variety of nutrients that are vital for healthy bones and overall health: vitamin D3, K, calcium, and vitamin B12. Lifeway also offers our artisan-made Farmer Cheese, a creamy cultured cheese made with live and active cultures to support a healthy microbiome that is also an excellent source of complete protein.
Prep Time: 4-8 hours Servings: 12Ingredients
- 1 lb. gold potatoes, peeled and cut into 1 in chunks
- 1 lb. cauliflower, chopped into large bite-sized florets
- 2 15oz. cans cannellini beans
- 3 minced garlic cloves
- 1/2 yellow onion, minced
- 3 1/2 cups vegetable stock
- 3 tbsp. dry white wine
- 1 sprig fresh thyme
- 3 tbsp butter
- 1/2 tsp. garlic powder
- Juice of 1 lemon
- salt and pepper to taste
- 8oz. Farmer Cheese
- 1/2 cup chopped chives
- potato chips for topping
- shredded cheddar for serving
- for serving, Organic Whole Milk Plain Kefir
Directions
- In a 6-8 quart slow cooker, combine the potatoes, cauliflowers, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder, and 1 1/2 tsp kosher salt. Cover and cook until veggies are very tender (about 8 hours on low).
- Remove and take out thyme spring. Add lemon juice and puree with an immersion blender until smooth.
- Add farmer cheese to a food processor and blend until it becomes a sour cream consistency. Add the blended farmer cheese, and chopped chives into soup and stir until incorporated.
- Add to separate bowls, top with salt, pepper, crushed potato chips, shredded cheddar and more chives and a dribble of organic whole milk kefir.
