Drizzle 700 g cauliflower florets and ½ garlic bulb with 3 T olive oil. Place on a baking tray and roast for 20-30 minutes at 180° C. While the cauli is roasting, pour 2 cups veggie stock into a saucepan, add 2 cups hot water and bring to the boil. Add 1 X 400 g can drained cannellini beans and a sprig of thyme and reduce to a simmer. Toss in the roast cauliflower and squeeze in some garlic to taste. Pour in 1 cup cream and 40 g Parmesan and blend with a stick-blender. Adjust the seasoning. Serve with basil pesto and toasted baguette. Serves 3.
Watch for a slightly different version that serves 2. (Or serves 1 two times, because it’s that good.)
Stock up on Woolies’ legendary soups and you’ll always have a hearty, easy meal on hand.
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