1 medium sized cauliflower, cut into florets
½ onion, finely diced
3 cloves garlic, finely diced
1 x 400 gram tin cannellini beans
1 litre vegetable stock
2 cups water
handful sage leaves
olive oil for roasting and sautéing
sea salt and cracked black pepper
To serve: Extra virgin olive oil for drizzling, fried sage leaves
Preheat oven to 160˚C. Place cauliflower in a large bowl. Drizzle generously with oil and season with sea salt. Lay out evenly on an oven tray and roast for 35-40 minutes until the cauliflower is tender and the tips are lightly browned.
Place garlic, onion and a drizzle of olive oil over a medium heat in a large soup pot. Gently cook the onions and garlic for 5 minutes until soft and translucent. Do not let them brown.
Drain the cannellini beans and rinse in a sieve under a running tap before adding to the saucepan. Gently toss the beans for a minute adding more oil if the pan is dry.
Add the stock, water and cauliflower. Bring to the boil and then simmer for 15 minutes.
Set aside to cool slightly before using a blender or stick blender to puree the soup until very smooth. Taste and season as desired with sea salt and cracked black pepper.
Heat a generous glug of oil in a sauté pan over a medium high heat. Place the sage leaves in the hot oil for a few seconds until crispy. Drain on a paper towel.
To serve: Ladle the soup into bowls. Drizzle with extra virgin olive oil and garnish with crispy sage leaves and cracked black pepper.
Leftover soup will last up to four days in the fridge in an airtight container.