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Easy Speedy Cauliflower and Bean Soup

This easy speedy recipe takes just 5 minutes to prep, you leave it to cook for 15 minutes, blend and then enjoy with a slice of crusty bread. What could be easier and more comforting on a cold day?

I love cooking with beans as they are a fantastic low fat, high protein food. Their tender creaminess works beautifully in soups especially paired with cauliflower.


  • 1 tablespoon olive oil
  • 1 garlic clove
  • 2 small leeks or onions
  • 1 head cauliflower
  • 540 g jar cannellini/haricot beans or two 28oz/400g cans (you can substitute any white bean such as navy beans)
  • 5 cups vegetable stock, I use a couple of teaspoons of Marigold Swiss Vegetable Bouillon to make up my sock
  • 2 teaspoons dried mixed herbs
  • salt
  • pepper


Heat olive oil in pan. Add leeks and cook gently for 5 minutes

Whilst the leeks are softening cut cauliflower into florets and drain and rinse beans (the water in the can leads to gas).

Add cauliflower and stock, Bring to a boil. Reduce heat and simmer 10 minutes, until cauliflower is tender.

Add beans to soup and pour into blender and blend until smooth. Return to the pan and season to taste.

When serving, garnish with parsley. Goes great with crusty bread!

Serves 4

  • Prep time: 5 min
  • Cook time: 15 min
  • Total time: 20 min


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