A delicious and healthy soup, perfect for a chilly day!
This is a very simple yet creamy and comforting soup. Great for a lunch with some crusty bread! Skip the lardons for a vegetarian version.
Servings
6
Prep time:
10min
Cook time:
60min
Difficulty:
Easy
- 1 medium cauliflower head
- 25g butter
- 5 garlic cloves
- 2 onions
- 2 medium-sized potatoes
- 1 can cannellini beans (400g)
- 6tbsp olive oil
- 3tsp sweet paprika
- 2tsp ground cumin
- 2tsp ground coriander
- 1 vegetable stock cube
- salt and pepper to taste
This recipe is great for meal prep- you can also freeze leftovers (if there are any!).
We served this with some lardons, but the soup can also be topped with some chilli flakes or chilli oil, croutons, or served just as is with some crusty bread.
Step by Step Instructions
Step 1
First, preheat the oven to 200 degrees C (390 degrees F). Next, cut up the cauliflower into florets and place into a roasting tin. Pour on the olive oil, then toss to ensure the florets are covered as much as possible. Roast for 30 minutes.
Step 2
Whilst the cauliflower is roasting, prepare the other ingredients: roughly chop the onions, peel and chop the potatoes, and roughly chop the garlic.
Step 3
Once the cauliflower has roasted for 30 minutes, take out of the oven and set aside.
Step 4
In a big saucepan (big enough to hold all the cauliflower and potatoes), melt the butter, then add the chopped onions. Cook for 5 minutes on medium heat, then add the garlic and add for a further 2 minutes.
Step 5
Add to the pan the cumin, coriander, paprika and the chopped potatoes. Mix well and cook for 10 minutes on medium heat.
Step 6
Next, drain the can of cannellini beans and add the beans to the pan. Add the chopped potatoes, then mix everything together and cook for another 10 minutes.
Step 7
Before serving, blend the soup with a stick blender until it is smooth, then add salt and pepper to taste.
Step 8
If serving with lardons, pan fry these for round 5 minutes in a frying pan, then sprinkle on top of the soup when serving. Alternatively, for a vegetarian version, sprinkle on sop chilli flakes when serving. Enjoy!
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