The Dinner Planner


Roasted Cauliflower, Fennel and White Bean Soup

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Servings 4


  • 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


  • 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.

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