Maple Cauliflower and White Bean Soup

Recipes with Maple Syrup / Soups / Thick Soups

Preparation Time:
Cooking Time:
6 portions
Metric Imperial


  • 1 cauliflower (about 650 g or about 7 cups), in florets
  • 1 can (540 ml/19 oz) white beans, rinsed and drained
  • 4 cups  chicken or vegetable broth
  • 2 tbsp maple syrup (preferably golden syrup for its delicate flavour)
  • 2 cloves of garlic
  • 1/2 cup milk
  • ½ cup parmesan, grated
  • ¼ tsp nutmeg, grated
  • Salt and pepper, to taste
  • 1 tsp smoked paprika


  1. Put cauliflower, beans, broth, maple syrup, and garlic in a pot. Season with pepper and salt to taste. (Better to add salt at the end of cooking unless you’re using salt-free or home-made broth.)
  2. Bring to a boil. Reduce heat to medium-low and cook for 20 minutes or until the tip of a knife easily penetrates the cauliflower.
  3. Remove from heat. Add the milk, parmesan, and nutmeg. Use a stand or hand blender to purée until smooth. Adjust seasonings to your taste.
  4. Serve in bowls. Sprinkle with a little smoked paprika.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Stéphanie Côté


Recipes with Maple Syrup

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.