Chloe Lay – Copy and Content

This thick, creamy soup is a perfect winter warmer. It comes together in about 45 minutes and ticks every box for me – hearty, warming, tasty… and easy!

Ingredients – serves 6–8

Method

Peel the onions and garlic, then finely chop. Pour about 2 tablespoons of oil into a large, high-sided casserole pan over a medium-low heat, add the onions and garlic and fry for 10 minutes, or until soft and translucent, stirring regularly.

While the onion cooks, prep the cauliflower: trim off the base of the stalk, then peel away and discard any ragged outer leaves. Remove the remaining leaves and chop the whole vegetable, including the stalk and leaves – aim for pieces about 3cm thick.

Add the cauliflower to the pot with the onion, turn up the heat to medium and cook for a further 10 minutes, stirring regularly until the cauliflower is just starting to soften. Meanwhile, dissolve the stock cube in about 1.5 litres of boiling water.

Drain the cannellini beans and add to the pan along with the hot stock. You want enough liquid in the pan to cover all the vegetables, so top up with additional water if needed.
Bring to the boil and simmer for about 15 minutes, or until the cauliflower is cooked through. Turn off the heat, then blitz with a stick blender until creamy and smooth. Season very generously with black pepper and add salt to taste.

Ladle your hot soup into warm bowls, drizzle over some good oil and serve. Delicious with a thick slab of buttered toast.

Step-by-step recipe

1. Peel and finely chop the onions and garlic.
2. Place a large pot over a medium-low heat with about 2 tablespoons of oil. Add the onions and garlic and fry for about 10 minutes, stirring regularly.
3. Trim the base off the cauliflower stalk, then peel away and discard any tatty outer leaves. Remove the remaining leaves, then chop the whole cauliflower (stalk and leaves included) about 3cm thick.
4. Add the cauliflower pieces to the pot, turn the heat up to medium and cook for 10 minutes, stirring regularly.
5. Dissolve the stock cube in about 1.5 litres of boiling water.
6. Drain the beans and add to the pan along with the stock. Top up with enough water to cover all the veg, if needed.
7. Bring to the boil and simmer for 15 minutes, or until the cauliflower is cooked through.
8. Turn off the heat and blitz the soup with a stick blender until perfectly smooth. Season generously with black pepper and add salt to taste.
9. Serve with a drizzle of oil and an extra crack of black pepper.