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.