Creamy cauliflower and butterbean soup - Lizs Whole Food Kitchen
1499
post-template-default,single,single-post,postid-1499,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,qode-title-hidden,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,transparent_content,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.12,vc_responsive

Creamy cauliflower and butterbean soup

Very simple with a lovely creamy texture this is just the thing for cooler Autumn days. I used butter which made it particuarly delicious but to make it vegan just swap for coconut oil.  The beans add a lovely creamy texture and protein and fibre. The cauliflower is part of the Brassica family and adds antioxidants and phytonutrients. I used all organic ingredients here.

1 medium size cauliflower, separated into florets
2 carrots, scrubbed and sliced
1 white onion, chopped
2 cloves garlic, sliced
1 x 400g tin butterbeans, in unsalted water include this water in the soup
2 tsp vegetable bouillon
45g salted butter or use coconut oil for a vegan version
1 tsp dried Thyme
1 tsp dried Oregano
Salt and black pepper to taste

Melt the butter in a large saucepan with a lid, and add the onion, let it sweat on a medium heat for 5 minutes.
Add the garlic, thyme and oregano and cook for another minute.
Add the cauliflower and carrots, stir to coat and cook for a few minutes making sure nothing burns so stir often.
Add the beans plus their water, and top up with more water so everything is covered and stir in the bouillon.
Bring to the boil, turn down to a simmer and cook with lid on  for 20 minutes or until everything is soft.

Blend using an immersion blender – as I used a salted butter it didn’t need any added salt but if you are using coconut oil it will need some added salt.
Grind over some freshly ground black pepper and serve with a sprinkle of pumpkin seeds, some toasted sweet kelp if you can get it and some Dukkah see recipe in accompaniments

No Comments

Post A Comment