Cauliflower and white bean soup
A smooth, velvety cauliflower soup blended with white beans and milk instead of cream. Top with grated parmesan and toasted sunflower seeds and eat with wholemeal bread. The classic version uses double cream, and a pinch of curry powder or a little mustard changes its character.
- 30 minTime
- 18 minHands-on
- 4Portions
- ≈ 18 krper portion
- 440kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 1Cauliflower, about 700 g
- 1 tbspRapeseed oil
- ≈ 8 dlWater
- 2 cubesVegetable stock, cubes
- 250 gWhite beans, 1 tin, rinsed
- 2 dlMilk
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspSunflower seeds
- 3 ½ tbspParmesan, finely grated
On the side
- 8 slicesBread, slices of wholemeal bread
Method
- Peel and chop the onion and garlic. Cut the cauliflower into small pieces, stalk and all.
- Soften the onion and garlic in the oil in a large saucepan for 2 minutes without letting them colour. Add the cauliflower, pour in the water, crumble in the stock cubes and add the beans. Bring to the boil.
- Simmer the soup under a lid for about 12 minutes, until the cauliflower is completely soft.
- Toast the sunflower seeds in a dry frying pan until lightly golden.
- Pour in the milk and blend the soup completely smooth with a stick blender. Heat through without boiling and season with salt and pepper.
- Serve the soup topped with parmesan and sunflower seeds, with the bread on the side.
The cost is estimated from Swedish grocery prices.
