Welcome to your new favourite winter meal
Souping is the new juicing. This roast cauliflower, garlic and white bean soup is just the start to the deliciousness that winter will bring.
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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