This fabulous quick cauliflower soup is the height of simplicity and really good. With a few ingredients including garlic, onion and celery as well as cauliflower, you can knock up a soup for lunch in 20 minutes. A blender is required. In theory, you should be able to substitute the cannelini beans for any other similar beans but I’ve found that cannelini beans work best for souping. The blended beans definitely create the creamy texture that makes soups feel rich on the tounge. I’m trying really hard to eat more vegetables and a lovely tasty soup is a really good way of getting the count up.
Ingredients
- 1 tablespoon oil
- Half a cauliflower – florets only
- 1 onion peeled and chopped
- 1 stick of celery chopped
- 2 cloves of garlic peeled
- 100g cannelini beans
- 500ml vegetable stock made up with a stock cube
- 200ml milk
- Handful of grated cheddar cheese to serve if you like
Method
Gently fry the chopped onion and celery with the oil in a saucepan for 5 minutes or so. You don’t want it to colour. Add the cauliflower and cook for another 5 minutes. Pour in the stock and garlic cloves and simmer until the cauliflower is soft. Then add the milk, beans and if you like, some salt and pepper. Allow to cool slightly before blending or you might have a lava like explosion of hot soup. Serve up with some cheese if you want it cauliflower cheesy.
If you liked this soup recipe, try my leek and potato: https://cookingwithfi.com/pottage-parmentier-leek-and-potato-soup/