Name: Creamy cauliflower and carrot soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 clove garlic, thinly sliced; 500 gram cauliflower, trimmed, cut into florets; 1 carrot, roughly chopped; 3 cup chicken or vegetable stock; 400 gram can cannellini beans, drained, rinsed; parsley leaves, witlof leaves, to serve

Creamy cauliflower and carrot soup

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Ingredients

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, thinly sliced

500 gram cauliflower, trimmed, cut into florets

1 carrot, roughly chopped

3 cup chicken or vegetable stock

400 gram can cannellini beans, drained, rinsed

parsley leaves, witlof leaves, to serve

Method

1.Heat oil in a large saucepan on medium. Saute onion and garlic 4-5 minutes, until tender.

2.Add cauliflower and carrot to pan. Cover with stock. Bring to boil. Reduce heat to low and simmer, covered, 15-20 minutes, until tender.

3.Stir beans through. Using a hand blender, process until smooth. Season to taste. Serve topped with parsley and witlof leaves.

Adding a can of white beans to blended soups gives a thicker and creamier consistency without adding milk or cream.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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