Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cauliflower and cannellini bean soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
