I recently recommended this cauliflower leek and cannellini bean soup to my mum and then realised it was probably due for an update on the blog! It’s a hearty, creamy soup (without the use of cream!) so it was no surprise she loved it as much as I do. It’s super simple to whip up as well!
- 1 large or two medium leek
- Olive oil
- 3 cloves garlic
- 2tsp dried thyme
- Large head of cauliflower
- 2 medium potatoes
- 2 cans of cannellini beans
- 1 litre veggie stock
- Fresh thyme and chives to serve
- Finely dice the leek
- Heat some oil in the bottom of a large, heavy bottomed pan
- Add the leek and cook until softened
- Meanwhile, mince the garlic and set aside
- Roughly chop the cauliflower and cut the potatoes into roughly 2cm cubes
- Add the garlic to the pan and cook for 30 seconds, then add the thyme and stir through
- Add the potatoes and cauliflower and toss to coat
- Pour in the stock and drained and rinsed cannellini beans and stir to combine
- Cover and leave to simmer for 20 minutes
- Allow to cool slightly then process until smooth
- Reheat, season with salt and pepper and top with fresh herbs
That’s all there is to this cauliflower leek and cannellini bean soup! The addition of the cannellini beans and potatoes help to really bulk out the soup and make it meal-worthy. They also make it super creamy without the need for cream, making this soup dairy free and vegan friendly too.
I use my immersion blender to avoid having to wash my food processor, but either option will get you a delicious end result. It freezes well too, so you can whip up a big batch and have soup on hand for a quick meal whenever you need it! Whilst it’s definitely hearty enough on its own it’s safe to say it goes well with cheese on toast on the side too! Such a good combo for a Sunday lunch or dinner!