Cauliflower, Garlic and Butter Bean Soup with Crispy Butter Beans

Soup: Melt the butter with the oil in a large saucepan. Add the onion and a splash of water, then season generously. Cook over a gentle heat for 10–15 minutes until the onion is soft but not coloured. Add the garlic, cauliflower, stock and beans.

Cover and bring to the boil then reduce to a simmer and cook for 20 minutes or until the cauliflower is tender. Lower the heat to medium then add the parmesan and cook for a further 5 minutes, stirring occasionally. Remove from the heat and blend in a food processor or with an immersion blender until smooth and creamy.

Crispy butter beans: Heat the olive oil in a large frying pan over a medium heat. Add butter beans and salt and fry for 5 minutes, stirring occasionally. Lower the heat, add the garlic and lemon zest and continue to fry for 10 minutes until beans are crispy.

To serve: Ladle the soup into bowls. Top with crispy beans and squeeze over more lemon juice, if desired. Serves 4–6.