Cauliflower and cannellini bean soup

Name: Cauliflower and cannellini bean soup
Yield: Serves 4
Ingredients: olive oil, for drizzling; grated Parmesan cheese, for sprinkling; a little milk (optional); 4 tablespoons double cream; ground black pepper; 1 cauliflower (approx. 500 g); 25 g unsalted butter; 1 tablespoon flaked sea salt, plus extra for seasoning; 410 g can of cannellini beans, rinsed and drained; 750 ml good tasty chicken stock; 1 sprig of fresh rosemary

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

There is something very gentle and soothing about a white soup. Its warm paleness and delicate but tasty flavour are most calming. This is a soup for the turn of the weather, sunlit orange and bronze cold autumn days.

Ingredients

1 cauliflower (approx. 500 g)
25 g unsalted butter

Autumn
Gluten-free
Soup

Method

Cut the cauliflower into small florets - you should end up with around 450g after trimming. Put into a clean saucepan with the butter and cook it gently for about 5 minutes. Pour over the chicken stock. Cover the pan and bring to a simmer, then cook for around 12-15 minutes, or until very tender - don’t be tempted to add extra water or the finished soup will be too thin.