Cauliflower & White Bean Soup


  • 1 leek (large)
  • 1 brown onion
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 800g cauliflower
  • 1L vegetable stock
  • 400g canned cannellini beans (1 can)
  • 2 potatoes (medium)
  • 40g parmesan
  • shortcut bacon
  • salt
  • pepper


  • Prep Ingredients: Finely slice leek, dice onions and potatoes, drain cannellini beans and cut cauliflower into florets.
  • Finely chop shortcut bacon and fry over medium heat. Once cooked through set aside.
  • Saute leek, onion and garlic in 2 tablespoon olive oil over a gentle heat for 5 minutes until softened.
  • Add the cauliflower, stock, beans and potatoes.
  • Simmer until the cauliflower and potatoes are tender, remove from the heat.
  • Puree in a good blender until creamy and smooth.
  • Return to the pot and season with a little white pepper.
  • Serve warm soup in large bowls with a little shaved Parmesan & Bacon pieces.

Vegan adaptation: Omit the parmesan and chopped bacon. Instead, top with some additional veg, toasted nuts or some biocheese.