CAULIFLOWER AND WHITE BEAN SOUP

As an alternative, use beans such as cannellini, haricot, navy or Great Northern Freeze this soup in single serve containers for a quick grab and go.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/350°F. Line a baking tray with baking paper.

Step 2

Spread the cauliflower florets on the tray. Spray with olive oil and season with salt and pepper. Bake in the oven for 30 to 35 minutes until tender and golden.

Step 3

Meanwhile, heat a deep saucepan over medium-high heat and add olive oil. Sauté onion and celery for 5 to 8 minutes or until soft. Add garlic and thyme sprigs and cook for another 1 to 2 minutes.

Step 4

Add the vegetable stock and beans and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes.

Step 5

Add the roasted cauliflower, nutmeg, lemon juice, salt and pepper and cook for a further 5 minutes. Remove from heat.

Step 6

Using a stick blender, blitz to a smooth consistency. If you don’t have a stick blender, transfer the mixture to the bowl of a blender, allow to cool slightly (about 10 minutes) before blitzing to a smooth consistency.

Step 7

Serve topped with fresh chives and a bread roll on the side.