/assets/logos/nzwd.svg
Recipe

White bean cauliflower soup

Dec 28, 2011 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

White bean cauliflower soup
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 litre (4 cups) vegetable stock
  • 1/2 cauliflower, cut into florets
  • 400 gram can cannellini beans, rinsed, drained
  • 1 carrot,chopped
  • 300 millilitre carton cream chopped parsley, black pepper, to serve
Toast
  • 1/2 baguette, thinly sliced
  • 1 tablespoon olive oil
  • 1 ripe firm pear, cored, sliced
  • 50 gram blue cheese, crumbled

Method

White bean cauliflower soup
  • 1
    Heat oil in a large saucepan on medium. Saute onion and garlic 3-4 minutes, until tender.
  • 2
    Add stock, cauliflower, beans and carrot to pot. Bring to boil on high. Reduce heat to low and simmer, covered, 15-20 minutes, until vegetables are very tender.
  • 3
    Using a hand blender, puree vegetables and stock until smooth (or use a food processor or blender). Add 1 cup cream and season to taste. Reheat, stirring, over a low heat, 2-3 minutes.
  • 4
    TOAST: Meanwhile, preheat grill to medium. Line an oven tray with foil. Arrange baguette slices in single layer. Brush with oil. Grill 3-4 minutes, turning once, until crisp and golden. Top with sliced pear and cheese.
  • 5
    Ladle soup into serving bowls. Swirl in remaining cream. Sprinkle with parsley and a good grinding of black pepper. Serve with pear and blue cheese toasts.

Notes

This soup freezes well - but do so after pureeing and before adding the cream. When reheating, simmer 3 minutes, reduce heat and swirl in cream.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg