Cauliflower, Bean & Bacon Soup

Serves 9

4Tbsp olive oil
2 brown onions, finely diced
6 garlic cloves, crushed
500g cauliflower florets, chopped
250g shortcut bacon rashers, trimmed and chopped
4 x 400g cans cannellini beans, drained and rinsed
8C salt reduced chicken stock
4Tbsp thyme leaves



1. Heat oil in a large stockpot over medium heat and add onions, garlic, cauliflower and bacon. Cook, stirring, for 5 minutes or until the onion is translucent. Remove some bacon to garnish with, leave it all in if freezing.


2. Add 3 cans of beans to the pot, reserving the final can. Pour in stock, cover and bring to the boil. Reduce heat and simmer, partially covered, for 6 minutes or until cauliflower is tender.


3. Remove from heat and puree with a stick blender, or puree in food processor in batches. Season with pepper, add reserved beans and mix in half the thyme leaves. If freezing add in all of the thyme leaves. Return to a low heat to cook for 2 minutes or until hot.


4. Serve topped with bacon and thyme. To freeze, allow to cool, spoon into plastic containers, label and freeze for up to 2 months.


Nutritional Information: (per serve)
Energy 1380.2kJ, Protein 20.8g, Fat (Total) 9.8g (Saturated) 2.1g, Carbohydrate (Total) 40.6g (Sugars) 8.5g, Dietary Fibre 13.4g, Sodium 1534.7mg, Calcium 83.8mg, Potassium 816.6mg. 3.49 serves of vegetables.


(Adapted from: Super Food Ideas Magazine, Issue 82 - June 2007)


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