Ingredients

Method

• 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

Ingredients

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.