Creamy cauliflower and carrot soup

Womans~Day

Healthy options: Egg free; Gluten free; Lactose free; Low GI; Healthy

Serves: 4

Type: Easy; Soup

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Ingredients

1 tablespoon olive oil
1 onion, chopped
1 garlic clove,
thinly sliced
500g cauliflower, trimmed, cut
into florets
1 carrot, roughly chopped
3 cups chicken or vegetable stock
400g can cannellini beans, drained, rinsed
parsley leaves, witlof leaves, to serve

Preparation method

Heat oil in a large saucepan on medium. Saute onion and garlic 4-5 minutes, until tender.
Add cauliflower and carrot to pan. Cover with stock. Bring to boil. Reduce heat to low and simmer, covered, 15-20 minutes, until tender.
Stir beans through. Using a hand blender, process until smooth. Season
to taste.
Serve topped with parsley and witlof leaves.

TOP TIP

Adding a can of white beans to blended soups gives a thicker and creamier consistency without adding milk or cream.

Read more: Food alternatives for food allergies

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