Categories: soup, untried, vegetarian

Ingredients

• 1 leek, finely sliced
• 1 cauliflower (800 g ) cut into flowerets
• 1 x 400 g tin organic cannelinni beans, drained
• 1 litre vegetable stock
• Parmesan to garnish

Directions

1. Saute leek in 1 tablespoon olive oil over a gentle heat for 5 minutes until softened.

2. Add the cauliflower, stock and beans.

3. Simmer until the cauliflower is tender and and remove from the heat.

4. Puree in a good blender like a vitaMix until creamy and smooth.

5. Return to the pot and season with a little white pepper.

6. Serve warm soup in large bowls with a little shaved or grated Parmesan or grated gruyere and enjoy.

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