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Recipes with Nadia Coetzee - Nutritionist - Root Your Health Perth Butter bean, cauliflower and mushroom soup

Butter bean, cauliflower and mushroom soup

Root Your Health Logo Nadia Coetzee - Nutritionist - Perth

Prep

cook

serves

15 min

45 min

4

Ingredients

1 Onion diced
1 Tin butter/ cannellini beans
1 fresh Bay leaf
1 tsp mixed herbs
4 tbsp Olive oil
1 L Vegetable stock
1 tsp Salt and pepper
200 g Sliced mushrooms
1 Cauliflower head
1 tsp Nutmeg
Juice of ¼ of a lemon                      

Method

  1. For the soup, peel and roughly chop the onion and cauliflower. Drain and rinse the cannellini beans, then pick and roughly chop the sage.
  2. Heat 50ml of oil in a pan over medium heat, then cook the onion, cauliflower, and mushrooms for 10 minutes or until softened but not coloured. 
  3. Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes. 
  4. Remove and discard the bay leaf from the soup, then blitz it with a stick blender until smooth, adding extra stock or water if it’s too thick. 
  5. Adjust the seasoning to taste, then serve piping hot with a drizzle of olive oil and fresh herbs.

Notes

Serve hot with toasted sourdough. Freeze extra soup in 500 g serving sizes for up to 3 months.

Recipes with

Nadia Coetzee - Nutritionist - Root Your Health Perth Signature