White Bean and Cauliflower Soup

Charmaine Lu -
  • 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