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 chopped onion; 1 clove garlic, thinly sliced; 500 gram cauliflower, trimmed, cut into florets; 1 roughly chopped carrot; 3 cup chicken or vegetable stock; 400 gram can cannellini beans, drained, rinsed; parsley leaves, to serve; witlof leaves, to serve

Creamy cauliflower and carrot soup

A warming soup full of nutritional vegetables is a top meal choice for cold days. For a heartier meal, serve soup with croutons or crusty bread.

Serves 4

Prep

10M

Cook

30M

Total

40M

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Ingredients

1 tablespoon olive oil

1 chopped onion

1 clove garlic, thinly sliced

500 gram cauliflower, trimmed, cut into florets

1 roughly chopped carrot

3 cup chicken or vegetable stock

400 gram can cannellini beans, drained, rinsed

parsley leaves, to serve

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 or until vegetables are tender.

3.Stir beans through. Using a hand blender, process until smooth. Season to taste.

4.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. Witlof is a type of salad green that can be eaten raw or cooked.
Note

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Ingredients

Method

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