Cauliflower and Cannellini bean Garlic Soup
Cauliflower and Cannellini bean Garlic Soup

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cauliflower and cannellini bean garlic soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cauliflower and Cannellini bean Garlic Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Cauliflower and Cannellini bean Garlic Soup is something which I’ve loved my whole life.

This Creamy Cauliflower White Bean Soup is loaded with cauliflower, carrots, celery and onion. Blended white beans are used to thicken this soup in lieu of milk or cream. This vegetarian cauliflower soup is a quick and richly flavored pot of soup that makes for a perfect winter meal.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cauliflower and cannellini bean garlic soup using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Cauliflower and Cannellini bean Garlic Soup:
  1. Make ready 200 g boiled cannellini beans (or 1 can)
  2. Make ready 1 cauliflower
  3. Take 4 garlic cloves
  4. Take 3 eggs
  5. Prepare 50 ml olive oil
  6. Take 4 slices baguette (optional)
  7. Prepare 1 l water used to boil the beans (or just water)
  8. Take 1 tsp paprika powder
  9. Make ready 1-2 tsp vegetable stock powder (or a cube)
  10. Get 0.5 tsp cayenne pepper (or chili powder, optional)
  11. Get grated parmesan cheese

Add cauliflower, onion and garlic, and stir to coat. Add beans, broth, thyme, pepper and salt, and bring to a simmer. Cauliflower belongs to the Brassica family. Cannellini beans are used to thicken this soup, and provide a source of protein and dietary fibre.

Steps to make Cauliflower and Cannellini bean Garlic Soup:
  1. Cut the cauliflower roughly in to 1- 1.5cm cube
  2. Heat the olive oil in a sauce pan and saute the garlic and cauliflower in low heat. Once you get the good garlic aroma, add the baguette slices and fry both sides.
  3. Add water, paprika powder, soup stock, cayenne pepper and beans. Cook for 15 minutes then add the eggs. You can either drop in the whole egg or beat and pour them in evenly. Put the lid on and cook briefly(do not to over cook the eggs!). Salt & Pepper to your taste and sprinkle with parmesan cheese.

This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and cannellini beans for a dish that is velvety smooth but still has plenty of body. White miso paste, which you can find in most well-stocked grocery stores, has a milder, more delicate flavor than yellow or red miso pastes. Combine cauliflower, onions, garlic, chicken broth and cannellini beans in a Dutch oven or small soup pot. Serve hot Heat the butter and olive oil in a large saucepan over low heat. A cannellini bean soup filled to the brim with vegetables - healthy, delicious and comes together in flash.

So that is going to wrap this up for this exceptional food cauliflower and cannellini bean garlic soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!