Roasted Cauliflower Butter Bean Soup
A wonderfully warming winter soup with cauliflower playing the central role.
Cook Time 1 hour hr 20 minutes mins
Course Soup
Cuisine European
- 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
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.
Keyword Cauliflowersoup, roastedcauliflowersoup, vegansoup, vegetablesoup, vegetariansoup