Cauliflower,Leek and Butterbean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 serving knorr vegetable stock pot 3 1tsp Sunflower Oil 1 head, large (6-7" dia) Cauliflower, raw 1 tsp Turmeric, ground 1 large Onions, raw 2 leek Leeks 1 tsp Cumin - ground (1 tsp) (by INFORM555) 2 cloves Garlic 2.4 serving Waitrose Essential Butterbeans (100gr) (by INSHAPE2011) 300 g Skimmed milk (ml) (UK) 1 grams Pepper, white 1 dash Pepper, black
1.Pre heat oven gas mark 4 and use lightly oil baking sheet using 1 tsp of oil. Make up the stock using 2 stock pots and 1ltr of boiling water.
2. Break 1/4 approx 200g of cauliflower into small florets.rinse in cold water, shake well and put into a small bowl.Sprinkle with heaped tsp of turmeric and mix well, coating the cauliflower.Place on baking sheet and roast for 10-15mins until the edges start to char. Set aside.
3.Add 2tsp oil to large pan, add the chopped onions. Cook for approx 4-5 mins till softened but not coloured. Add the sliced leeks and the rest of the cauliflower and cook for a further 3-4 mins , stirring well.
4. Add the cumin, garlic (crushed), white pepper and stock, bring to boil. Reduce heat , cover and simmer gently for approx 10mins until cauliflower is cooked.
5. Add the drained butterbeans and blend gently adding the milk until smooth. bring back to heat and serve with cauliflower croutons and a good grind of black pepper.
Can be frozen, omit the croutons freeze separately.
Serving Size: 4 good size or 6 smaller serving, calories done on 4
2. Break 1/4 approx 200g of cauliflower into small florets.rinse in cold water, shake well and put into a small bowl.Sprinkle with heaped tsp of turmeric and mix well, coating the cauliflower.Place on baking sheet and roast for 10-15mins until the edges start to char. Set aside.
3.Add 2tsp oil to large pan, add the chopped onions. Cook for approx 4-5 mins till softened but not coloured. Add the sliced leeks and the rest of the cauliflower and cook for a further 3-4 mins , stirring well.
4. Add the cumin, garlic (crushed), white pepper and stock, bring to boil. Reduce heat , cover and simmer gently for approx 10mins until cauliflower is cooked.
5. Add the drained butterbeans and blend gently adding the milk until smooth. bring back to heat and serve with cauliflower croutons and a good grind of black pepper.
Can be frozen, omit the croutons freeze separately.
Serving Size: 4 good size or 6 smaller serving, calories done on 4
Nutritional Info Amount Per Serving
- Calories: 215.6
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 149.0 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 10.1 g
- Protein: 12.5 g