Butter Bean, Cauliflower & Lemon Soup

Name: Butter Bean, Cauliflower & Lemon Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion; 3 cloves garlic, crushed; 1 leek, chopped roughly; 500 grams cauliflower; 1 tablespoons lemon zest; 1 tablespoons fresh thyme; 420 grams butter beans; 4 cups vegetable or chicken stock; 1 pinch salt and pepper; 1 tablespoons olive oil; 1 teaspoons lemon zest; 2 cups bread; 2 tablespoons oil

Warm up this winter with Butter Bean, Cauliflower & Lemon Soup, a fresh and easy recipe full of beans, cauliflower, lemon, leek and garlic. Best served with crispy croutons and a drizzle of olive oil.

Photo of Butter Bean, Cauliflower & Lemon Soup

Method

Step 1 of 5
In a large pot, melt the butter. Add the onion, garlic and leek. Cover and cook for 5 minutes.
Step 2 of 5
Add the cauliflower, lemon zest, thyme, butter beans and stock, bringing it to a simmer for 20 minutes or until everything is softened. Remove from the heat.
Step 3 of 5
Puree the soup until smooth. Return to the pot and season to your liking.
Step 4 of 5
To make the croutons, toss the bread cubes and oil in a bowl. Place into a frying pan over low heat turning until crispy and brown.
Step 5 of 5
Serve the soup hot with crispy croutons and a drizzle of olive oil and extra lemon zest.

Ingredients

2 tablespoons butter
1 onion
3 cloves garlic, crushed
1 leek, chopped roughly
500 grams cauliflower
1 tablespoons lemon zest
1 tablespoons fresh thyme
420 grams butter beans
4 cups vegetable or chicken stock
1 pinch salt and pepper
1 tablespoons olive oil
1 teaspoons lemon zest
2 cups bread
2 tablespoons oil

2 tablespoons butter
1 onion
3 cloves garlic, crushed
1 leek, chopped roughly
500 grams cauliflower
1 tablespoons lemon zest
1 tablespoons fresh thyme
420 grams butter beans
4 cups vegetable or chicken stock
1 pinch salt and pepper
1 tablespoons olive oil
1 teaspoons lemon zest
2 cups bread
2 tablespoons oil

Method

Step 1 of 5
In a large pot, melt the butter. Add the onion, garlic and leek. Cover and cook for 5 minutes.
Step 2 of 5
Add the cauliflower, lemon zest, thyme, butter beans and stock, bringing it to a simmer for 20 minutes or until everything is softened. Remove from the heat.
Step 3 of 5
Puree the soup until smooth. Return to the pot and season to your liking.
Step 4 of 5
To make the croutons, toss the bread cubes and oil in a bowl. Place into a frying pan over low heat turning until crispy and brown.
Step 5 of 5
Serve the soup hot with crispy croutons and a drizzle of olive oil and extra lemon zest.

Nutrition per serving

1346 Kilojoules

Protein13 grams

Fat15 grams

Carbs29 grams

Sugars9 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 5
In a large pot, melt the butter. Add the onion, garlic and leek. Cover and cook for 5 minutes.
Step 2 of 5
Add the cauliflower, lemon zest, thyme, butter beans and stock, bringing it to a simmer for 20 minutes or until everything is softened. Remove from the heat.
Step 3 of 5
Puree the soup until smooth. Return to the pot and season to your liking.
Step 4 of 5
To make the croutons, toss the bread cubes and oil in a bowl. Place into a frying pan over low heat turning until crispy and brown.
Step 5 of 5
Serve the soup hot with crispy croutons and a drizzle of olive oil and extra lemon zest.

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