Serves
4
Prep
20
mins
Cooking
20
mins
Cauliflower and White Bean Soup
- Lovely served with garlic toasts. Slice bread in strips, drizzle with oil and crushed garlic. Toast under a grill until golden.
Directions
Step 1
Prepare and cook beans according to packet directions. Drain and set aside.
Step 2
Heat olive oil in a large saucepan over medium heat. Add the leek and celery and cook, stirring, for 6 - 7 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant.
Step 3
Add the cauliflower, stock and beans. Bring to the boil, reduce heat to low and simmer for 10 minutes or until the cauliflower is tender. Set aside to cool slightly.
Step 4
Blend the cauliflower mixture in batches until smooth and creamy. Return the soup to a clean saucepan and heat over medium heat until warmed through. Stir in the parmesan and season to taste with salt and pepper.
Ingredients
- 1 tbs olive oil
- 1 onion, thinly sliced
- 2 celery stalks, diced
- 2 garlic cloves, crushed
- 1 small head cauliflower, trimmed and cut into florets
- 750ml salt-reduced vegetable stock
- 250g McKenzie's White Beans, prepared and cooked (approx. 1 cup dried)
- 3 tbs parmesan cheese, freshly shaved
- To taste, McKenzie's Natural Salt & Pepper
- To serve, fresh sage
