Cauliflower And White Bean Soup With Parsley Pesto

Transform white cauliflower and bean soup with the simple addition of fresh green parsley pesto.

The ingredient of Cauliflower And White Bean Soup With Parsley Pesto

• 1 medium brown onion finely chopped
• 2 garlic cloves crushed
• 4 cups salt reduced vegetable stock
• 1 large cauliflower
• 400g cannellini beans rinsed drained
• 30g walnuts
• 3 4 cups fresh flat leaf parsley
• 10g grated parmesan cheese
• 1 tablespoon olive oil
• 1 1 2 tablespoons lemon juice
• oil spray

The Instruction of cauliflower and white bean soup with parsley pesto

• preheat oven to 180u00b0c lightly spray a large saucepan with oil and heat over medium low heat cook onion stirring occasionally for about 7 minutes or until soft but not coloured add half the garlic and cook stirring for 10 seconds stir in stock
• remove a few large florets from cauliflower cut 8 thick slices from florets and set aside chop remaining cauliflower and add to pan with beans cover and bring to a simmer cook partially covered for 10 15 minutes or until cauliflower is tender use a stick blender to blend until smooth
• meanwhile line a small baking tray with baking paper arrange cauliflower slices on prepared tray and lightly spray with oil bake for 15 20 minutes or until golden add walnuts to tray for last 5 minutes of cooking
• cool walnuts process walnuts parsley parmesan oil juice and remaining garlic in a food processor until pesto is well combined thin with a little water if preferred
• top soup with pesto and roasted cauliflower season with pepper to serve

Nutritions of Cauliflower And White Bean Soup With Parsley Pesto

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