- 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
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.
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.
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.
Serve with basil pesto and toasted baguette.
Cook's note: Add crumbled blue cheese to Woolies’ fresh biltong soup (packed with traditional flavour).