How to Make Yummy Cauliflower and Cannellini bean Garlic Soup

Cauliflower and Cannellini bean Garlic Soup. Independent & Family Run, Online Wholefood Store. Fill Your Cart With Color today! Blitz the soup with a stick blender until smooth then stir in the cannellini beans and double cream.

Inspired by the Spanish ajo soup! Adding a slice of baguette in is great if you'd like it as a main. Heat the olive oil in a sauce pan and saute the garlic and cauliflower in low heat. You can cook Cauliflower and Cannellini bean Garlic Soup using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cauliflower and Cannellini bean Garlic Soup

1. Prepare of boiled cannellini beans (or 1 can).
2. You need of cauliflower.
3. You need of garlic cloves.
4. Prepare of eggs.
5. You need of olive oil.
6. It's of baguette (optional).
7. It's of water used to boil the beans (or just water).
8. Prepare of paprika powder.
9. Prepare of vegetable stock powder (or a cube).
10. It's of cayenne pepper (or chili powder, optional).
11. You need of grated parmesan cheese.

Once you get the good garlic aroma, add the baguette slices and fry both sides. Add water, paprika powder, soup stock, cayenne pepper and beans. Heat a tbsp olive oil and a knob of butter over a low to medium heat in a large soup pot. Add the onion and celery and cook for five minutes.

Cauliflower and Cannellini bean Garlic Soup step by step

1. Cut the cauliflower roughly in to 1- 1.5cm cube.
2. Heat the olive oil in a sauce pan and saute the garlic and cauliflower in low heat. Once you get the good garlic aroma, add the baguette slices and fry both sides..
3. Add water, paprika powder, soup stock, cayenne pepper and beans. Cook for 15 minutes then add the eggs. You can either drop in the whole egg or beat and pour them in evenly. Put the lid on and cook briefly(do not to over cook the eggs!). Salt & Pepper to your taste and sprinkle with parmesan cheese..

Next add the roasted cauliflower florets, the stock and the cannellini beans. Heat the olive oil in a large saucepan over medium heat. Add the cannellini beans, vegetable stock, milk, and bay leaf and lower the heat to medium-low. Add the potatoes, stirring to coat in the onion mixture, then add the water, broth and cannellini beans. Add the potatoes, stirring to coat in the onion mixture, then add the water, broth and cannellini beans.