Olive Magazine
Cauliflower White Bean Soup Recipe

Cauliflower and cannellini bean soup

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
NutrientUnit
kcal280
fat19.8g
saturates8.9g
carbs15.9g
fibre5.7g
protein10.7g
salt3.84g
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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

  • 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

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.

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