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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!