Cauliflower, Butterbean and Dill Soup

    40 minutes

    Delicious low-fat simple-to-make soup, suitable for a light dinner or entree. Puree as smooth as you like.

    8 people made this

    Serves: 6 

    • 1 medium onion, diced
    • 2 cloves garlic, diced
    • 1 cauliflower head, roughly chopped
    • 1 (420g) tin butterbeans
    • 600ml hot vegetable stock
    • 1 teaspoon dried dill
    • 1/4 teaspoon grated nutmeg
    • 2 teaspoons olive oil
    • salt and white pepper, to taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Fry the onions over a medium to low heat until soft but not browned. Add garlic and fry for a further 2 minutes.
    2. Add the hot stock and cauliflower then bring to the boil. Simmer for a further 20 minutes or until the cauliflower is soft. Add the butterbeans, dill and nutmeg and warm through.
    3. Remove from the heat and puree in a food processor. Add salt and white pepper to taste, along with more water if neccessary.

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    Reviews in English (3)


    Great recipe, used more stock and more nutmeg  -  20 Aug 2011


    Terrific.. makes a very thick soup so have more stock on hand .. just in case  -  26 Mar 2014


    We added potato and cream. Yum yum  -  07 Jul 2013  (Review from Allrecipes UK & Ireland)