Ingredients
- 1 med/large cauliflower (Oamaru Organics)
- 1 onion finely chopped
- 3 garlic cloves chopped (Wairuna Organics)
- 400gm tin cannellini beans drained & rinsed
- 2 large sprigs of rosemary leaves finely chopped
- 2 litres veg stock
- 70gm walnuts (Rosedale Orchard)
- Salt and cracked pepper
- 1 TBS coconut oil for cooking.
Roasted Cauliflower & Walnut Soup
Method
- Preheat oven to 200c
- Chop cauliflower into med size florets
- And toss in some coconut oil and roast in a baking dish until tender and lightly browned around 30 mins 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.
