This cauliflower and white kidney bean soup is creamy yet textured. It's a delicious treat.
Serves 4 - 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
500g cauliflower, cut into florets
25g butter
2 sprig of rosemary, finely chopped
1 tbsp salt flakes
1 tine of white kidney beans (also known as cannelini beans)
olive oil
1 onion, sliced
2 cloves garlic
750mls chicken stock
Method
Melt the butter over medium heat in a large stock pot. Add the cauliflower and cook for 5 minutes.
Add the leaves from one of the sprigs of rosemary to the pot.
Pour over the chicken stock and bring the liquid to the boil.
Reduce to a simmer and cover, cooking for 15 minutes.
Remove the leaves from the remaining rosemary and chop them together with the salt until it's quite fine. Store in a small bowl.
Once the cauliflower is tender, blend the soup until it is smooth.
Return it to the pot and stir in the kidney beans.
Ladle into soup bowls and add a sprinkle of the rosemary salt before serving.
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