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Cauliflower and cannellini bean soup

Published: December 19, 2014 at 2:29 PM

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Serves 4

Easy

Total time: 1 hr and 30 mins

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Creamy cauliflower and cannellini bean soup is sprinkled with rosemary sea salt, ground pepper and a scribble of olive oil. Serve with crusty bread for a warming lunch

Vegetarian

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Try this cauliflower and cannellini bean soup then check out our spiced cauliflower soup, spicy butter bean soup, winter pistou soup and more soup recipes.

Ingredients

Nutrition

• 1 small/medium about 500g cauliflower

• 25g butter

• 1 sprig rosemary

• 1 tbsp sea salt flakes

• 1 × 410g can cannellini beans

  rinsed and drained

• 4 tbsp double cream

• olive oil

STOCK

• ) chicken wings or vegetable stock

• 1 onion

  peeled and quartered

• 2 plump cloves garlic

  peeled

• 1-2 sprigs thyme

Nutrition: per serving

• kcal280
• fat19.8g
• saturates8.9g
• carbs15.9g
• fibre5.7g
• protein10.7g
• salt3.84g

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Method

• step 1

  Put the chicken wings in a saucepan with the onion garlic, and thyme. Cover with 1 litre of cold water and bring to the boil.

• step 2

  As soon as the water starts to boil, reduce the heat, cover loosely and leave to simmer very gently for 1 hour. Every now and then, skim off any unsightly foam or fat that has risen to the surface with a large spoon.

• step 3

  Strain the stock through a fine sieve into a large jug – you’ll need 750ml.

• step 4

  Meanwhile, cut the cauliflower into small florets – you should end up with around 450g after trimming. Put the florets in a clean pan with the butter and cook it gently for about 5 minutes. Pour over the chicken stock. cover and bring to a simmer, then cook for around 12-15 minutes or until very tender – don’t be tempted to add extra water or the finished soup will be too thin.

• step 5

  Remove the leaves from the rosemary and put them in a pile on a board with the salt. Chop the salt and rosemary together until very, very fine. Set aside.

• step 6

  Blitz the soup with a stick blender until smooth then stir in the cannellini beans and double cream. Warm through gently, then season to taste with a touch of salt and some pepper – be careful with the salt, as more will be added with the rosemary. Ladle into warmed soup bowls. Sprinkle with the rosemary and salt mixture, adding a grind of pepper and scribble of olive oil.

Try more of our best cauliflower recipes here..

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