Cauliflower and Cannellini Soup

Hurray! Its cauliflower time of the year. I've resisted the urge to douse it in cheese sauce and did a little recipe investigation instead, I've already had success with this soup, so was excited when I read about one with cannelini beans flavoured with rosemary.

Thankfully, it turned out superbly, cauliflower is so creamy when blended, a bit of extra texture from the beans and some lovely thyme salt sprinkled on top. A perfect autumn meal, I was also lucky enough to have chunks of delicious homemade rye bread to dunk in. Surely the best part of soup?

This recipe came from Valentine Warner in Olive magazine. What follows is my take, he faffs making a chicken stock, but the sentiments are the same.

Ingredients

serves 4

1 onion, roughly chopped
50g butter
1 llarge cauliflower, approx 1kg
1500ml vegetable stock
½ small 184ml pot double cream
2 cans cannellini bean, drianed and rinsed
1tbsp sea salt
1 large sprig thyme

• Sweat the onions in the butter in a large pan, meanwhile chop the cauliflower into small florets and toss into the pan too, stir to coat in the butter and sweat too for about 5mins.
• Now pour over the stock, bring to the boil and simmer for 15mins until the cauliflower is completely soft.
• Take off the heat and blend until completely smooth.
• Now stir in the double cream and cannellini beans.
• Warm through to serve.
• when ready, chop the thyme leaves and salt as finely as possible, sprinkle this over the soup, with a dribble of oil and a grind of black pepper.

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