My son Ted, who is nine, isn’t a great vegetable fan. When he asked me to make a cauliflower soup I nearly fell on the floor. I made a cauliflower and chestnut soup at Christmas last year and Ted loved it. The other day he asked me to make this soup again. I would love to but I can’t get chestnuts at this time of year. Therefore I decided to add beans and I wasn’t sure Ted would be a fan of this dinner. Ted really surprised me as he enjoyed this one too. We loved this soup and we hope you enjoy it too.
What soups do you enjoy? Let me know in the comments below and please don’t forget to like and follow me.
- Onions x 1
- Garlic x 4 cloves
- Cauliflower x 1 small
- Dried mixed herbs
- Cannellini beans x 200g
- Vegetable or chicken stock or bone broth x 400mls
- Milk x 400mls (of your choice)
- Weigh and measure the black beans.
- Soak them overnight in cold water in the fridge.
- When you want to cook the black beans drain them through the colander and rinse.
- Put them into a large saucepan and add enough water to cover them and about 2 inches more.
- Add baking powder to the water and salt.
- Next turn the hob onto high and bring to the boil.
- Once boiling turn the heat down and reduce to a simmer.
- Leave on the hob until the black beans are soft.
- Depending on how old they are will depend on how long they take to soften.
- The baking powder will help to soften them a bit faster.
- When I cook black beans they do normally take around thirty to forty minutes to soften.
- If you haven’t got the time then you can always use tinned instead.
- Preheat the oven to 180°C or gas mark 4. (Depending on your oven.)
- Cut the cauliflower into florets and put them into the baking tray.
- Slice the top and bottom from the onion and cut into quarters.
- Put the onion quarters into the baking tray along with the garlic and dried mixed herbs.
- Add in the chestnuts and sprinkle over salt and pepper to your tastes.
- Drizzle over the olive oil and toss all the ingredients in the oil.
- Put the baking tray into the oven for about 25 – 30 minutes or until everything is golden brown on the edges.
- Remove from the oven and leave to cool.
- Pour half the stock or broth into the blender, add half the baking tray ingredients and half the beans too.
- Now pour the soup into the saucepan.
- Repeat the process with the rest of the ingredients.
- Again pour the rest of the soup into the saucepan and heat through if necessary.
- Then serve with cheesy bread or my chickpea flour wraps and enjoy.
Cauliflower and Bean Soup was a delicious soup. My husband Howard, son Ted and I all enjoyed this soup. Howard did have to add black pepper to the dish but he did enjoy it. It was an easy meal to prepare and cook. All of the ingredients in this soup are freezable. Therefore you can make a big batch of soup and freeze the leftovers for another occasion. However you decide to eat this soup, as always, please enjoy. Thank you xxx