Ingredients
- 1 med/large cauliflower
- 1 onion finely chopped
- 3 garlic cloves chopped
- 400gm tin cannellini beans drained & rinsed
- 2 large sprigs of rosemary leaves finely chopped
- 2 litres veg stock
- 70gm walnuts
- Salt and cracked pepper
- 1 Tbsp coconut oil for cooking.
Roasted Cauliflower & Walnut Soup
Method
- Preheat oven to 200 C.
- Chop cauliflower into med size florets. Toss in some coconut oil and roast in a baking dish until tender and lightly browned around 30 mins or longer if needed.
- In a large saucepan melt a tablespoon coconut oil over med to low heat. Add the chopped onion and garlic. Cook until onions are translucent not brown around 5 mins.
- Add cannellini beans and rosemary and cook a further 3 mins. Stir regularly.
- Add stock and cauliflower and walnuts bring to the boil. Then reduce heat and simmer for 20 mins. Blend with a stick blender for a silky-smooth puree.
- Season with salt & cracked pepper before serving.
Comments
Recipe from Elizabeth Marshall.
