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Recipe

Creamy cauliflower and carrot soup

Apr 29, 2012 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Creamy cauliflower and carrot soup
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, thinly sliced
  • 500 gram cauliflower, trimmed, cut into florets
  • 1 carrot, roughly chopped
  • 3 cup chicken or vegetable stock
  • 400 gram can cannellini beans, drained, rinsed
  • parsley leaves, witlof leaves, to serve

Method

Creamy cauliflower and carrot soup
  • 1
    Heat oil in a large saucepan on medium. Saute onion and garlic 4-5 minutes, until tender.
  • 2
    Add cauliflower and carrot to pan. Cover with stock. Bring to boil. Reduce heat to low and simmer, covered, 15-20 minutes, until tender.
  • 3
    Stir beans through. Using a hand blender, process until smooth. Season to taste. Serve topped with parsley and witlof leaves.

Notes

Adding a can of white beans to blended soups gives a thicker and creamier consistency without adding milk or cream.

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