Cauliflower, Butterbean and Dill Soup
4 people made this
Delicious low-fat simple-to-make soup, suitable for a light dinner or entree. Puree as smooth as you like.
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
- Fry the onions over a medium to low heat until soft but not browned. Add garlic and fry for a further 2 minutes.
- 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.
- Remove from the heat and puree in a food processor. Add salt and white pepper to taste, along with more water if neccessary.
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
Write a review
Click on stars to rate