CAULIFLOWER AND CARROT SOUP

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CAULIFLOWER AND CARROT SOUP image

Categories     Soup/Stew     Cauliflower

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 onion, chopped
1 garlic clove,
thinly sliced
500g cauliflower, trimmed, cut
into florets
1 carrot, roughly chopped
3 cups chicken or vegetable stock
400g can cannellini beans, drained, rinsed
parsley leaves, witlof leaves, to serve

Steps:

  • Preparation method Heat oil in a large saucepan on medium. Saute onion and garlic 4-5 minutes, until tender. Add cauliflower and carrot to pan. Cover with stock. Bring to boil. Reduce heat to low and simmer, covered, 15-20 minutes, until tender. Stir beans through. Using a hand blender, process until smooth. Season to taste. Serve topped with parsley and witlof leaves.

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