WATCH: Your new favourite winter meal

2017-05-01 06:00

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Juicing season is over, so let’s hear it for souping. This roast cauliflower, garlic and white bean soup is just one easy way to up your veggie intake this winter. 

Drizzle 700 g cauliflower florets and ½ garlic bulb with 3 T olive oil. Place on a baking tray and roast for 20-30 minutes at 180° C.

While the cauli is roasting, pour 2 cups veggie stock into a saucepan, add 2 cups hot water and bring to the boil. Add 1 X 400 g can drained cannellini beans and a sprig of thyme and reduce to a simmer.

Toss in the roast cauliflower and squeeze in some garlic to taste. Pour in 1 cup cream and 40 g Parmesan and blend with a stick-blender. Adjust the seasoning.

Serve with basil pesto and toasted baguette.

Serves 3.

Watch for a slightly different version that serves 2. (Or one, because it’s that good.)

Stock up on Woolies’ legendary soups and you’ll always have a hearty, easy meal on hand.

Read more on:    soup  |  partner content

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