Name: Cauliflower, potato & bean soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 (150g) brown onion, finely chopped; 4 cup (1l) water; 4 cup (1l) vegetable stock; 4 (800g) potatoes, quartered; 500 gram cauliflower, coarsely chopped; 2 tablespoon tomato paste; 3 cup (450g) frozen broad beans, thawed, peeled; 2 eggs, lightly beaten; 1/4 cup (20g) finely grated parmesan; 2 tablespoon finely chopped fresh mint

Ingredients

1 tablespoon olive oil

1 (150g) brown onion, finely chopped

4 cup (1l) water

4 cup (1l) vegetable stock

4 (800g) potatoes, quartered

500 gram cauliflower, coarsely chopped

2 tablespoon tomato paste

3 cup (450g) frozen broad beans, thawed, peeled

2 eggs, lightly beaten

1/4 cup (20g) finely grated parmesan

2 tablespoon finely chopped fresh mint

Method

1.Heat oil in a large saucepan over medium heat and stir onion until soft.

2.Add the water, stock, potato, cauliflower and paste to pan; bring to the boil. Reduce heat and simmer with lid off for about 20 minutes or until vegetables are tender.

3.Remove from heat, add beans, egg and parmesan. Cover and stand 5 minutes. Season to taste. Serve soup sprinkled with mint.

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Ingredients

Method

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