Cauliflower & White Bean Soup


  • 1 large leek, finely sliced
  • 1 onion, diced
  • 2 cloves garlic
  • 2 x Tbsp olive oil
  • 800g cauliflower , cut into flowerets
  • 1 litre vegetable stock
  • 1 x 400 g cannellini beans, drained
  • 2 medium potatoes, diced
  • 40g Parmesan to garnish
  • Optional: Shortcut Bacon, chopped finely and fried.
  • Salt and pepper, to taste


  • 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.