Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cauliflower and cannellini bean garlic soup. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Creamy cauliflower and cannellini bean soup is sprinkled with rosemary sea salt, ground pepper and a scribble of olive oil. Once you get the good garlic aroma, add the baguette slices and fry both sides. Add water, paprika powder, soup stock, cayenne pepper and beans. Cauliflower belongs to the Brassica family.
Cauliflower and Cannellini bean Garlic Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Cauliflower and Cannellini bean Garlic Soup is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have cauliflower and cannellini bean garlic soup using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cauliflower and Cannellini bean Garlic Soup:
- Make ready 200 g boiled cannellini beans (or 1 can)
- Get 1 cauliflower
- Get 4 garlic cloves
- Get 3 eggs
- Take 50 ml olive oil
- Take 4 slices baguette (optional)
- Get 1 l water used to boil the beans (or just water)
- Make ready 1 tsp paprika powder
- Make ready 1-2 tsp vegetable stock powder (or a cube)
- Make ready 0.5 tsp cayenne pepper (or chili powder, optional)
- Get grated parmesan cheese
Add the potatoes, stirring to coat in the onion mixture, then add the water, broth and cannellini beans. Add cauliflower, cannellini beans, roasted garlic, vegetable stock, turmeric, salt and pepper. This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and cannellini beans for a dish that is velvety smooth but still has plenty of body. White miso paste, which you can find in most well-stocked grocery stores, has a milder, more delicate flavor than yellow or red miso pastes.
Instructions to make Cauliflower and Cannellini bean Garlic Soup:
- Cut the cauliflower roughly in to 1- 1.5cm cube
- Heat the olive oil in a sauce pan and saute the garlic and cauliflower in low heat. Once you get the good garlic aroma, add the baguette slices and fry both sides.
- Add water, paprika powder, soup stock, cayenne pepper and beans. Cook for 15 minutes then add the eggs. You can either drop in the whole egg or beat and pour them in evenly. Put the lid on and cook briefly(do not to over cook the eggs!). Salt & Pepper to your taste and sprinkle with parmesan cheese.
This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and cannellini beans for a dish that is velvety smooth but still has plenty of body. White miso paste, which you can find in most well-stocked grocery stores, has a milder, more delicate flavor than yellow or red miso pastes. Cook Onion, Celery and Carrot - Cook onion, celery and carrot. Add Cauliflower and Garlic - stir in the cauliflower and garlic and cook another minute. Stir in Beans, Broth, Thyme and Parmesan Cheese Wedge - add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low.
So that’s going to wrap it up with this special food cauliflower and cannellini bean garlic soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
