A few weeks ago I saw a recipe for cauliflower, cannellini bean and potato soup garnished with potato chips. I lost the recipe so yesterday, on a very rainy Saturday, I made my own version. It’s perfect for a gloomy Sunday or a Meatless Monday.
In a large stock pot, bring extra virgin olive oil to heat over a medium-high flame and sweat down:
1/2 yellow onion, diced
1 whole scallion, chopped
2 cloves minced garlic
Pinch of Himalayan pink salt
1.5 TBSP fresh rosemary, chopped
1 organic cauliflower, chopped
1 can organic cannellini beans
While that continues to cook, prepare:
12 ounces (about 7 small) yellow potatoes, large dice
2 cups vegetable stock
1 TBSP vegan butter
Pinch of cayenne pepper
Add the final ingredients, cover and cook on medium-low heat for 40 minutes.
Turn off the burner and with an immersion blender or traditional one, purée everything together until it’s smooth, like a bisque. Mix in the juice of half or a whole lemon, depending how juicy the fruit, and season with salt and black pepper to taste.
Top with a drizzle of olive oil, some fresh parsley or cilantro and a pinch of Maldon’s sea salt. It would be great with a little non-dairy cheddar on top to stir in as it melts…or some potato chips!