Roasted Cauliflower, Fennel and White Bean Soup
Ingredients
- 1 medium cauliflower - roughly chopped
- 1 fennel - roughly chopped
- 1 onion - roughly chopped
- 3 garlic cloves -
- 1-2 tbsp olive oil
- 3 cups vegetable stock
- 400 grams tinned cannellini beans
To Serve
- garlic bread
- parmesan
Instructions
- Preheat oven to 200C.
- Roughly chop cauliflower, fennel and onion. Place on a large baking tray. Add garlic. Toss with olive oil and season with salt and pepper. Place in oven for 20 minutes, tossing halfway though if needed.
- Heat stock in a large saucepan on the stove. Add drained cannellini beans and roasted cauliflower, fennel, onion and garlic.
- Blend either using a stick blender in the saucepan or transfer to blender and blitz until smooth. Season with salt and pepper. Serve with grated parmesan and garlic bread.
Tips and Variations
VEGETARIAN
LOW CARB
GLITEN FREE
