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Roast cauliflower, garlic and white bean soup

By Brita Du Plessis
Full StarFull StarFull StarFull StarHalf Star
3
Easy
20 minutes
30 minutes

Ingredients

  • 700 g cauliflower florets
  • 1⁄2 garlic bulb
  • 3 T olive oil
  • 2 cups Woolworths liquid organic vegetable stock
  • 2 cups hot water
  • 1 x 400 g can cannellini beans, drained
  • 1 sprig thyme
  • 1 cup cream
  • 40 g Parmesan, grated
  • Basil pesto, for serving
  • Baguette, toasted, for serving

Method

  1. Drizzle cauliflower florets and garlic bulb with 3 T olive oil. Place on a baking tray and roast for 20–30 minutes at 180°C.
  2. While the cauliflower is roasting, pour 2 cups Woolworths liquid organic vegetable stock into a saucepan, add 2 cups hot water and bring to the boil. Add drained cannellini beans and the sprig of thyme and reduce to a simmer.
  3. Toss in the roast cauliflower and squeeze in some garlic to taste. Pour in cream and Parmesan and blend with a stick-blender. Adjust the seasoning.
  4. Serve with basil pesto and toasted baguette.

Cook's note: Add crumbled blue cheese to Woolies’ fresh biltong soup (packed with traditional flavour).

Discover more soup recipes here.