It must be said that I usually can’t stand Cauliflower (childhood memories of cauliflower cheese slowly going cold as I pushed it around the plate *shudder*). This soup transports the vegetable in some way however. The end result is silky and deep and doesn’t taste like cauliflower as I remember it. Plus it’s healthy!
Cauliflower, cumin and cannelini bean soup:
you wil need:
- 1/2 cauliflower (chopped into pieces)
- 2 cloves garlic (sliced finely)
- 1 heaped tsp stock powder (chicken or vegetable)
- 1 tablespoon cumin
- 6 cups of water
- knob of butter
- 1 tsp salt
- 1 can cannelini beans (drained and washed) -add this at the end.
Put all ingredients (except beans) into a big pot and cook until the cauliflower is soft (use a knife to test). Probably about 40 minutes. Blend until smooth and taste. Add salt if needed.
Drop your tin of washed beans into the soup and simmer for another 5 minutes until beans are warm.
Sprinkle a bit more cumin over the top to serve.
Yum! Must go buy another cauliflower….. 🙂