1 medium head of cauliflower, sectioned
2 yellow onions, sliced
3 garlic cloves, peeled and smashed
3 Tbsp olive oil
8 cups/2 liters vegetable broth
2 cans butter beans or
2 cups plant-based cream
1/2 tsp ground nutmeg
sea salt and white pepper
1 handful toasted walnuts
Roast the cauliflower, garlic and onions on a lined baking sheet, drizzled with olive oil, salt and white pepper. 425F/225C for about 20-30 mins.
Heat the broth with the beans and purée with an immersion blender until smooth (or just add the cream if you are choosing that option).
Add the roasted veggies and spices to the creamy broth (but make sure to save a few as garnish later). Purée again and thicken with cornstarch or arrowroot until desired thickness.
Season with sea salt and white pepper, garnish with some of the saved roasted veggies, fresh thyme and toasted walnuts. A little extra drizzle of olive oil is nice too.
You can also try combining the beans and cream by using half beans and half cream. That what you get the savory fullness of the beans and the mild sweetness of the cream!