White Bean and Cauliflower Soup

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White Bean and Cauliflower Soup

White Bean and Cauliflower Soup

Ingredients
Method

Ingredients

Method

1.5 tbsp olive oil
600g cauliflower, diced
2 chopped celery stalks
2 shallots, chopped
1 crushed garlic clove
2 x 400g tins of cannellini beans, drained
1 litre veg stock
180g fried bacon lardons, to serve
10g chopped chives, to serve

Heat the oil in a large saucepan and add the celery, cauliflower and shallots. Cook for 10 mins until slightly softened. Add the garlic, cook for another minute, then tip in the beans and stock. Cover and cook for 35 mins, or until the vegetables are tender. Blitz the soup with a hand blender until silky, season well and serve in bowls with a scattering of crispy bacon lardons and chives.

45 mins

6 serving

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