CAULIFLOWER, LEEK AND BEAN SOUP

CAULIFLOWER, LEEK AND BEAN SOUP

Cauliflower season is back! It has been making appearance in my weekly veggie box for past few weeks. White, crisp and sweet, it lends itself perfectly as a base for a creamy soup. In my version I have paired this nutritious brassica with leeks and beans which further enhance its creaminess.

Last year, at Christmas, my sister-in-law cooked some cauliflower soup for a starter. As she pulled it out of the fridge to reheat it, she opened the lid of her storage container and the most awful smell wafted around the kitchen. She exclaimed it smelled like &*%£. Subsequently the whole lot was poured down the sink. Be this a lesson to you, cook and eat, do not store and especially do not take leftovers to an open plan office for lunch (unless you really don't like your colleagues) . Cauliflower and broccoli soups indeed have the ability to smell in an extremely unappetising fashion when stored.

For this recipe I used cannellini beans that were cooked from dry but you don’t have to do the same, a tin of cannellini beans (or any other white beans) will work great too. Simply drain and add at the same step. If you don’t want to use the wine (I don’t always have a bottle open in the fridge) you can achieve a similar undernote of gentle acidity by squeezing some lemon juice into the soup before serving.

I garnished my soup with lightly toasted pine nuts and fresh parsley, but this is where you can let your imagination run wild. How about home made sun-blushed tomatoes, sourdough croutons, basil leaves, homemade pesto or some smoked paprika. Now my mouth is indeed watering, I have a cauliflower in the fridge, cooked white beans in the freezer, now all I need is couple of leeks ... Today’s topping? Maybe the tomatoes that have been dehydrating since 9am and some basil. Yum.

cauliflower

CAULIFLOWER, LEEK AND BEAN SOUP
Serves 2-3

2 large leeks
2 cloves of garlic
1 small cauliflower
125ml (1/2cup) white wine
2 cups cooked cannellini beans (or 1 tin, drained)
3 cups of vegetable stock
salt and pepper to tast
lightly toasted pine nuts and parsley for garnish

cauliflower-and-bean-soup

  1. Slice the leeks (mainly the white part) and wash thoroughly. Put the leeks into a medium size stock pot or sauce pan with 60ml (1/4 cup) water. Cook till soften.
  2. Crush the garlic and add to the leeks.
  3. Next add the wine, boil for a few minutes to cook off the alcohol.
  4. In the meantime cut the cauliflower into florets. Add these to the leeks together with beans and vegetable stock.
  5. Cook on medium heat for about 20 minutes.
  6. Blend the soup in a food processor or with a stick blender until smooth. Season.
  7. Garnish with pine nuts and parsley.
0 Comments