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Roasted Cauliflower Butter Bean Soup

A wonderfully warming winter soup with cauliflower playing the central role.
Cook Time 1 hour 20 minutes
Course Soup
Cuisine European
Servings 4 people

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.
Keyword Cauliflowersoup, roastedcauliflowersoup, vegansoup, vegetablesoup, vegetariansoup