A wonderfully warming winter soup with cauliflower playing the central role. It is nutrient-rich, filling, and delicious! Blended butter beans provide all the creaminess needed, while cauliflower florets add a hint of chunkiness and texture. Served warm with a swirl of coconut yoghurt, pine nuts, fresh chilli, and a slice of sourdough on the side tastes like a piece of heaven on a cold day.
Roasted Cauliflower Butter Bean Soup
A wonderfully warming winter soup with cauliflower playing the central role.
Ingredients
- 1 medium cauliflower divided into florets
- 1 large onion peeled and chopped
- 1 can butter beans drained
- 1 vegetable stock cube mixed with 1 litre boiling water
- 2 tbsp lemon juice
- 2 garlic cloves minced
- 2 bay leaves
- 1 tsp paprika
- 1/2 tsp smoked paprika
- olive oil
- salt & pepper
Optional for garnish
- coconut yoghurt, pine nuts, fresh chilli and chilli flakes
Instructions
- Preheat the oven to 180 degrees (gas mark 4). Divide the cauliflower into florets. On the baking sheet, toss the cauliflower with olive oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Put in the oven for 30 minutes. They should be dark but not burnt.
- Place a pan over medium heat and a drizzle of olive oil. Once warm, add the onion, bay leaves, paprika, smoked paprika and a pinch of salt and cook for around 8 minutes. Add butter beans and garlic and cook for further 2-3 minutes.
- Add roasted cauliflower florets and 1 litre of vegetable stock and once it starts boiling, reduce the temperature and simmer for 30 minutes.
- Use a hand blender or food processor to blend the soup, leaving some chunks for texture. Serve warm.
If you try this recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
