Cauliflower and bean soup – a hearty, warming, filling soup. Easy to make and very good for you. Use the freshest cauliflower you can find and either soak your soup beans overnight or use a couple of tins or organic red / white beans (whatever you like). It is supposed to be warming up here in Melbourne and should be too hot to eat soup but it is still so cold!
“Soup puts the heart at ease.” Auguste Escoffier
Cauliflower and Bean Soup
1 head of cauliflower
1 cup dried soup beans (soaked overnight)
1 brown onion
1 clove garlic
3-4 cups vegetable stock
1 teaspoon dried herbs
salt and pepper to taste
What do I do now?
Peel and dice the onion. Fry in a little olive oil. Add the cauliflower (broken into florets) and fry for a minute or two. Add the beans (soaked, rinsed and drained) and fry for another minute.
Pour in your stock and bring to the boil. Once boiling turn to low heat and simmer for 35 minutes. Remove half the mix and blend until smooth. Return to the soup and stir through.
Serve with some crusty bread and fresh parsley.
Anything else I should know?
This can be frozen for later.
I like to serve this with croutons (fry some diced bread in olive oil, salt and pepper).