1 tbsp unsalted butter
1 medium onion, diced
1 small clove garlic, minced
600g cauliflower, broken into smaller pieces
1 large potato, finely diced
2 tbsp NOMU Vegetable Stock
1 tin (400g) butter beans, drained & rinsed
NOMU Sea Salt and Black Pepper
Melt the butter in a large pot over medium heat. Add the diced onion and garlic and sauté until soft and translucent. Add the cauliflower and potato and gently sauté for 2 minutes, stirring often.
Mix the vegetable stock into 1 litre of boiling water, then strain through a fine sieve into the pot. Add the butter beans. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Carefully pour the soup into a blender or food processor and blend until smooth. Reheat if necessary and adjust the seasoning.
Tip: Serve with toasted croutons, fresh Italian parsley and a good grinding of NOMU Black Pepper.
1 tbsp unsalted butter
1 medium onion, diced
1 small clove garlic, minced
600g cauliflower, broken into smaller pieces
1 large potato, finely diced
2 tbsp NOMU Vegetable Stock
1 tin (400g) butter beans, drained & rinsed
NOMU Sea Salt and Black Pepper
Melt the butter in a large pot over medium heat. Add the diced onion and garlic and sauté until soft and translucent. Add the cauliflower and potato and gently sauté for 2 minutes, stirring often.
Mix the vegetable stock into 1 litre of boiling water, then strain through a fine sieve into the pot. Add the butter beans. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Carefully pour the soup into a blender or food processor and blend until smooth. Reheat if necessary and adjust the seasoning.
Tip: Serve with toasted croutons, fresh Italian parsley and a good grinding of NOMU Black Pepper.
1 tbsp unsalted butter
1 medium onion, diced
1 small clove garlic, minced
600g cauliflower, broken into smaller pieces
1 large potato, finely diced
2 tbsp NOMU Vegetable Stock
1 tin (400g) butter beans, drained & rinsed
NOMU Sea Salt and Black Pepper
Melt the butter in a large pot over medium heat. Add the diced onion and garlic and sauté until soft and translucent. Add the cauliflower and potato and gently sauté for 2 minutes, stirring often.
Mix the vegetable stock into 1 litre of boiling water, then strain through a fine sieve into the pot. Add the butter beans. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Carefully pour the soup into a blender or food processor and blend until smooth. Reheat if necessary and adjust the seasoning.
Tip: Serve with toasted croutons, fresh Italian parsley and a good grinding of NOMU Black Pepper.
1 tbsp unsalted butter
1 medium onion, diced
1 small clove garlic, minced
600g cauliflower, broken into smaller pieces
1 large potato, finely diced
2 tbsp NOMU Vegetable Stock
1 tin (400g) butter beans, drained & rinsed
NOMU Sea Salt and Black Pepper
Melt the butter in a large pot over medium heat. Add the diced onion and garlic and sauté until soft and translucent. Add the cauliflower and potato and gently sauté for 2 minutes, stirring often.
Mix the vegetable stock into 1 litre of boiling water, then strain through a fine sieve into the pot. Add the butter beans. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
Carefully pour the soup into a blender or food processor and blend until smooth. Reheat if necessary and adjust the seasoning.
Tip: Serve with toasted croutons, fresh Italian parsley and a good grinding of NOMU Black Pepper.
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