Cauliflower and cannellini bean soup with crispy sage


Preparation info

  • Serves


    • Difficulty


    • Ready in

      5 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

For this velvety soup, you can use any white beans that are roughly the same size as cannellini beans, such as haricot or great northern – just don’t forget to soak them overnight. Celeriac makes a great winter-time substitute for the cauliflower.


  • 2 tablespoons olive oil
  • 2 garlic cloves, coarsely chopped
  • 1 brown onion, finely ch


Heat 1 tablespoon of the oil in a large, heavy-based saucepan over medium–high heat and cook the garlic, onion and leek for 5 minutes or until lightly golden. Add the beans and 375 ml (