Cauliflower & White Bean Soup

• This is a lovely “creamy” soup

Ingredients

• 1 small cauliflower – cut into chunks – including the stalk
• 1 tin of cannellini beans (haricot beans should be okay) – drained
• 1 tablespoon of olive oil
• 1 litre of chicken stock (can be from a cube, powder or concentrate)
• Salt & pepper to taste
• *

• Optional

• Sprinkling of finely chopped rosemary or chives
• Drizzle of extra virgin olive oil for each serving

Method

• Heat the olive oil gently and add the cauliflower.
• Cook gently for around 5 minutes.
• Add the stock and simmer gently for around 10 minutes until the cauliflower is soft.
• Add half of the beans and heat together for around 5 minutes.
• Remove from the heat and purée with a stick blender.
• Add the remaining beans and a little water if the soup is too thick.
• Reheat gently and simmer for a few minutes.
• Season to taste.
• *
• Sprinkle each portion with rosemary or chives.
• Drizzle with extra virgin olive.

Served in a Bavarian china dish