The crispy, garlicky butter beans on top of this soup take both texture and taste to another level. Spread any leftover beans onto buttery toasted sourdough for breakfast.
Serves: 4–6
INGREDIENTS
2 tablespoons butter
1 tablespoon olive oil
2 onions, roughly chopped
3 cloves garlic, crushed
1 large cauliflower, roughly chopped
3 cups vegetable stock
400-gram tin butter beans, drained
¼ cup grated parmesan
juice ½ lemon, plus extra to serve
sea salt and ground pepper
Crispy butter beans
3 tablespoons olive oil
400-gram tin butter beans, drained
½ teaspoon sea salt
2 cloves garlic, thinly sliced
zest 1 lemon
METHOD
Soup: Melt the butter with the oil in a large saucepan. Add the onion and a splash of water, then season generously. Cook over a gentle heat for 10–15 minutes until the onion is soft but not coloured. Add the garlic, cauliflower, stock and beans.
Cover and bring to the boil then reduce to a simmer and cook for 20 minutes or until the cauliflower is tender. Lower the heat to medium then add the parmesan and cook for a further 5 minutes, stirring occasionally. Remove from the heat and blend in a food processor or with an immersion blender until smooth and creamy.
Crispy butter beans: Heat the olive oil in a large frying pan over a medium heat. Add butter beans and salt and fry for 5 minutes, stirring occasionally. Lower the heat, add the garlic and lemon zest and continue to fry for 10 minutes until beans are crispy.
To serve: Ladle the soup into bowls. Top with crispy beans and squeeze over more lemon juice, if desired. Serves 4–6.
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