Roast Cauliflower and Cannellini Bean Soup

A cold Winter’s day call for a nice bowl of warm, filling and nourishing soup, and with Cauliflower in season, what better soup to make than a Roast Cauliflower and Cannellini Bean Soup.

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I do already have a Creamy Bacon and Cauliflower Soup on my blog, which is very popular, and super delicious, but if you are looking for a wholesome meat free cauliflower soup, then this is the one for you. The addition of the cannellini beans adds a quality source of plant based protein, helping to increase satiety and assist with muscle repair and growth, as well as being a rich soluble fibre source. Legumes, pulses and beans are often a forgotten group of foods, especially for meat eaters, which is a shame as they are a nutritional powerhouse. I am trying to include these into my cooking and our meals on a more regular basis.

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Cauliflower is a vegetable which belongs to the brassica family, the same family as broccoli, brussel sprouts and cabbage. It is very low in calories and a good source of fibre, which is important for digestive health, and antioxidants, such as vitamin C, which helps to boost the immune system and improve heart health. By roasting the cauliflower prior to making this soup, enhances the flavour of the cauliflower and provides a deep caramelised flavour, which pairs really well with the parmesan cheese that is added at the end.

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We have had this batch of cauliflower soup with some Pumpkin, Cheese and Rosemary Scones, a Not Quite Nigella recipe, which is linked here. These scones are light, fluffy and oh so flavoursome – definitely worth a try. If you’re not into scones, a nice crusty piece of bread with some butter works nicely, or even the soup on it’s own makes a great meal.

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The kids ate some of this soup. I wouldn’t say they loved it, but they ate it (except Elise, who threw her bowl on the floor…she is only 17 months, so I won’t take it to heart)! Despite this, I will continue to make soups like this and keep offering to the kids, and one day (hopefully) they will really enjoy them, and ask for a second bowl. Persistence and food exposure is key when it comes to kids.

Enjoy xx.

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 3 tbs extra virgin olive oil
  • 2 red onion, sliced
  • 4 cloves garlic, crushed
  • 5 sprigs of thyme
  • 2 cups of broccoli florets
  • 1 tin cannelini beans, drained and rinsed
  • 4 cups of chicken or vegetable stock
  • Pinch of nutmeg
  • 2 tbs lemon juice
  • 1/2 cup grated parmesan cheese
  • 1/2 cup milk
  • Salt and pepper to taste

Method:

  1. Heat the oven to 180°C and line a baking tray with baking paper.
  2. Place the cauliflower florets into a bowl, drizzle with 2 tbs of olive oil and place onto the baking tray and bake for 30-40 minutes or until golden brown.
  3. Heat a large soup pot over medium heat, add remaining olive oil and onion and cook, stirring regularly for 6-7 minutes or until soft, translucent and golden brown. Add garlic and thyme and cook for a further 2-3 minutes.
  4. Add the roasted cauliflower, broccoli florets, stock, cannelini beans, salt and pepper and bring to the boil. Once boiling, reduce the heat to low and simmer for 15-20 minutes or until broccoli is tender. Allow to cool slightly.
  5. Using a stick blender, blend the soup until smooth. Add the cheese, milk, nutmeg and lemon juice and blend until incorporated.
  6. Serve topped with some fresh chives.

Summer Entertaining

Over the weekend, we had some good friends over for a festive season get together. Every year, we catch  up with these friends to celebrate, have a drink and most importantly, share some delicious food.

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I thought I would share our delicious dishes that we created this year, to provide some inspiration for the festive season with some simple, tasty dishes to share with family and friends.

Starters:

Labne Balls with Cranberries and Pistachio Nuts.

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This was the first time I have made labne and it is so delicious and easy. It is commonly eaten more as a dip, but these festive flavoured labne balls were a little bit special. Labne is simply Greek style yoghurt mixed with some salt and strained through a muslin cloth for 12+ hours to remove the whey protein. This leaves a thick yoghurt with a soft goats cheese consistency. I added a small amount of lemon zest and some chilli flakes (only a few as I knew small people would be eating these). After rolling into balls, I rolled them in chopped cranberries and pistachio nuts.

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Baked Camembert.

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If you haven’t tried baked camembert, it is truly amazing! Rich, gooey and delicious! Don’t waste your money getting the most expensive French triple cream camembert as it will be wasted. Any camembert will work well. If you do not have a suitable dish to bake the cheese in, make sure you choose a camembert in a wooden container that is stapled, NOT glued, as the glue will melt and you will have cheese all through the oven.

To make this beautiful cheese:

  1. Score the top of the cheese in a diamond pattern and stick a sprig of rosemary in each of the intersections.
  2. Bake for 10 minutes in a 180°C oven.
  3. While the cheese is cooking, chop 1 tbs of walnuts
  4. Once cooked, remove from the oven, drizzle with 1 tbs of honey and sprinkle the walnuts on top.
  5. Serve with crackers or thin slices of toasted bread.

Potted Salmon:

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Our lovely friends brought round this tasty salmon dish. It does involve clarifying butter, which actually isn’t as daunting as it may sound and is well worth it. The flavours of salmon, dill, capers and lemon work so well together in this yummy starter and can be served with fresh bread, crackers or toasted baguette.

Baked Samosas Cigars.

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These fill wrapped, Indian inspired, vegetarian cigars were also brought by our lovely guests. These were particularly popular with the kids and had chickpeas and plenty of flavoursome spice in them. They were served with a mango dip and a raita type dip.

Mains:

Smoked Rainbow Trout Salad.

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I have made this salad many a time and it is very loosely based on this salad from the Gourmet Traveller magazine. I am going to save my version for my cookbook!

Aaron cooks the fish on the BBQ with is smoker box, which gives an amazing subtle smoky flavour to the fish, and when mixed with the freshness of the Spring vegetables, fresh herbs and kipfler potatoes, it is definitely a crowd pleaser.

Corn, Mint & Pecorino Salad.

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If you want a super, quick and easy salad that is a taste sensation, then I highly recommend this corn salad. The recipe is originally from a restaurant in Byron Bay and has corn, mint, pecorino cheese, olive oil, salt and pepper as its ingredients! The corn needs to be char grilled, which can done on the BBQ, a the recipe suggests or under the grill or in a frypan. So light and fresh, it will accompany seafood so perfectly this festive season.

Barbecued Prawns with Honey and Sesame.

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These prawns were yet another Gourmet Traveller recipe, this time from this months Christmas edition, which means the online recipe isn’t yet available, so if you want the recipe, you’ll need to buy the magazine. They require the marinating of the prawns over night, but the marinade is simple, as is the cooking process and the cooked prawn is then just sprinkled with toasted sesame seeds and drizzled with honey. So tasty!

Dessert

Cardomom, Rose and Gingerbread  Cake.

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I stumbled across this cake in my Instagram feed and I’m so glad I did. From a website called cardamom and tea, it is a simple cake that has to be one of the best cakes I have ever eaten. I would never have thought to pair gingerbread spices with rose water, but wow, what a combination. Whether it be for a Christmas party or a birthday, it is one cake that should not be overlooked!

I hope that this post has provided some inspiration for this busy and delicious time of the year.

Merry Christmas! Xx