Silky Cauliflower & White Bean Soup

Silky Cauliflower & White Bean Soup
This Silky Cauliflower & White Bean Soup uses white beans to create a creamy texture without adding cream and imparts beautiful depth and flavour. Beans are a great source of protein, complex carbohydrates and fibre making this soup nourishing and satiating.
  • 1/4 cup of olive oil 
  • 550g of cauliflower, roughly chopped
  • 2 leeks, thinly sliced
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, crushed 
  • 1/3 cup of chopped celery 
  • 1/4 cup of chopped speck or bacon (+ whole rind - but completely optional)*
  • 1 carrot, finely chopped
  • 2 x 400g cans of cannellini beans, drained and rinsed
  • 1 large or 2 small chicken stock cubes
  • 6 cups of boiling water 
  • 1 bay leaf (fresh or dry)
  1. In a large heavy based pot, heat oil over medium-high heat, until it starts shimmering. Add bacon/speck (if using) and fry for a few minutes or just until slightly caramelised. If not using, go straight to step 2. 
  2. Add the leeks, onion, garlic and cook for 2-3 minutes. Make sure to season.
  3. Add the celery and carrot and cook for 2-3 minutes. Season. Crumble in the stock cube. 
  4. Add the bay leaf and cauliflower, season, and cook for 1-2 minutes. Add beans and season slightly and fry for 1 minute. 
  5. Add the boiling water. Bring to the boil then turn down the heat to low and simmer for about 20-25 minutes or just until all the veggies are soft. REMOVE BAY LEAF BEFORE BLENDING!
  6. Using a stick blender/processor purée the soup until creamy.
    Serve with you favourite condiments.

Serving Suggestions:
Serve with croutons, warm crusty bread, a swirl of Greek yoghurt, a drizzle of extra virgin olive oil, nutritional yeast flakes AND/OR toasted pumpkin seeds. 


Notes & Modifications:
To make Vegan: omit the speck/bacon and use a vegetable stock cube instead of chicken. 


Sourced from @thegirlinthegreenapron

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