- Prep Time:10 mins
- Cook Time:30 mins
+1 Butter Beans
If you’re looking for something to rug up with during the colder months, make sure it’s a bowl of this delicious soup. With the addition of pureed butter beans, this meal is not only full of fibre, but also gains a thick, velvety texture. With simply a few ingredients, you’ve got your next winter staple.
Original recipe by PATCHWORK CACTUS | 1.6.15
+1 1 CAN (400g) EDGELL BUTTER BEANS
- Olive oil
- 1 leek, chopped
- 1 whole cauliflower, roughly chopped
- 1 cup milk
- 1 teaspoon pesto (optional)
Heat some oil or butter in a big pot (Julia Childs says to always pick a pot that is bigger than you think you are going to need). Add the leek and stir until starts to brown.
Add the cauliflower and milk and add enough water so the cauliflower is almost covered (or add stock for extra flavour). Bring it to the boil, then turn down heat to simmer. Add pesto and a pinch of salt to flavour.
WHEN CAULIFLOWER IS ALMOST COOKED, ADD THE DRAINED EDGELL BUTTER BEANS AND SIMMER FOR 5 MINUTES.
Take off heat and puree with a stick blender.
Enjoy with crusty bread and butter.
Replace some of the water (or stock) with the liquid from the can of beans.
Use oil instead of butter to saute the leeks, and boil the cauliflower with extra water rather than stock.