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Cauliflower and white bean soup with parsley pesto
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate cauliflower and bean soup with a vibrant green parsley pesto.
Ingredients:
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1020.00 gm salt-reduced vegetable stock
  • 1 large cauliflower
  • 400g cannellini beans, rinsed, drained
  • 30g walnuts
  • 187.50 ml fresh flat-leaf parsley
  • 10g grated parmesan cheese
  • 18.20 gm olive oil
  • 31.50 gm lemon juice
  • oil spray
Instructions:
  • Preheat the oven to 180°C. Lightly coat a large saucepan with oil and warm over a gentle medium heat. Sauté the onion, stirring occasionally, for roughly 7 minutes until softened but not browned. Introduce half of the garlic and cook, stirring, for 10 seconds. Pour in the stock.
  • Separate a few large florets from the cauliflower. Slice 8 thick pieces from the florets and keep them to the side. Chop the rest of the cauliflower and add it to the pan with the beans. Cover and simmer until cauliflower is tender, about 10-15 minutes. Use a stick blender to puree until smooth.
  • Line a small baking tray with parchment paper. Place cauliflower slices on the tray and lightly coat with oil. Bake for 15-20 minutes until golden. In the last 5 minutes of cooking, add walnuts to the tray.
  • Chill the walnuts. Blend walnuts, parsley, parmesan, oil, lemon juice, and the rest of the garlic in a food processor until a smooth pesto forms. Add a splash of water to thin, if desired.
  • Garnish soup with flavorful pesto and roasted cauliflower, then sprinkle with freshly cracked pepper before serving.

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