Cauliflower, Garlic and Butter Bean Soup with Crispy Butter Beans
Photography by Josh Griggs.
The crispy, garlicky butter beans on top of this soup take both texture and taste to another level. Spread any leftover beans onto buttery toasted sourdough for breakfast.
Serves: 4–6
INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
2 onions, roughly chopped
3 cloves garlic, crushed
1 large cauliflower, roughly chopped
3 cups vegetable stock
400-gram tin butter beans, drained
¼ cup grated parmesan
juice ½ lemon, plus extra to serve
sea salt and ground pepper
Crispy butter beans
3 tablespoons olive oil
400-gram tin butter beans, drained
½ teaspoon sea salt
2 cloves garlic, thinly sliced
zest 1 lemon
METHOD
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.
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