cauliflower & white bean soup

19th January 2011

Ok, it has been a while since I last posted.  Stacey has been the main supplier of the recipes, which I am thankful for.  Life has been extremely busy and even though I have still been cooking, photos and posts have taken a back seat.

Now, however as I am sitting in Stacey’s wonderful new kitchen, it literally inspires the urge to create and cook.  Not sure whether it is the country-like brand new kitchen (I feel like I am in a ‘Country Homes and Garden’ photo shoot), the abundance of fresh, quality ingredients, or the fact that I have the ‘time’. For whatever reason, I shall not question it too much.

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With Stacey away in India, and I in charge of her kitchen and feeding my niece, a light dinner was called for last night.  Soup. Always an easy option, particularly when Stacey’s vegetable garden has a wide selection of Winter produce on offer.  A wander through revealed 5 perfect snow-white heads of cauliflower.

Not one of my favourite vegetables, but these were so perfectly formed.  In a soup combined with some pre-soaked white beans from the freezer (thanks, Stace), a couple of bay leaves, salt and lots of fresh, cracked pepper, veggie stock and parmesan cheese, this fairly bland vegetable transforms into a soothing, comforting dish.  Served with parmesan toasts and guacamole, it was an ideal choice for a cold Winter’s night.

cauliflower & white bean soup

ingredients :

1 whole cauliflower, roughly chopped into small pieces

olive oil

1 cup cannellini beans, pre-soaked overnight

1L vegetable stock

2 bay leaves

freshly ground pepper and sea salt

¼ cup freshly grated parmesan cheese + extra for serving

preparation :

Heat a generous splash of olive oil.  Add cauliflower, bay leaves and cook for about 5 minutes, turning occasionally.  Season with pepper (Leave salting till the end as it toughens beans during the cooking process).

Add stock and beans.  Bring to boil, then reduce to a simmer.  Cover and simmer until cauliflower and beans are tender, about 30 – 40 minutes.  Remove from heat and puree with hand blender until smooth or to desired consistency.  Add the cheese, salt and plenty of fresh ground, black pepper.  Adjust seasonings to taste.

Serve with parmesan toasts and extra grated parmesan cheese.

parmesan toasts

Pre-heat oven to 180 degrees Celsius. On a lined baking sheet, place slices of a good-quality bread (a sourdough is lovely), leaving gaps between them.  Drizzle with olive oil, sprinkle with grated parmesan and bake until golden brown and cheese has melted.

Goodness shared from Donna

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