Cheesy Cauliflower and White Bean Soup
Cheesy cauliflower and white bean soup is a delicious way of creating a twist on the classic combination of cauliflower cheese in the form of a healthy versatile bean soup.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 L vegetable stock
- 1 medium onion chopped
- 400 g cauliflower florets chopped
- 2 tbsp corn flour
- 250 ml cold skimmed milk
- 100 g low fat soft cheese
- 400 g can white beans rinsed and drained e.g. Cannellini beans / butter beans / white kidney beans
- Low fat grated cheddar cheese to garnish
In a large saucepan, add the stock and bring it to the boil.
Add the onion and cauliflower, turn the heat down and allow the vegetables to simmer for 30 minutes until soft.
Blitz the vegetables in a blender or by using a stick blender to a creamy consistency.
Return the creamy vegetable stock to the saucepan and heat gently
In a jug, add the corn flour to the skimmed milk and stir together well to remove any lumps.
Add the milk mixture to the saucepan of stock and stir in the low fat cheese. Keep stirring until the soup has thickened and to remove any lumps.
Add your chosen white beans and heat through for about 10 minutes.
Serve garnished with a little low fat grated cheese.
Calories: 204kcal | Carbohydrates: 23.7g | Protein: 11.9g | Fat: 7.5g | Saturated Fat: 4.2g | Cholesterol: 21.2mg | Fiber: 5.1g | Sugar: 4.6g | Vitamin A: 400IU | Vitamin C: 47mg | Calcium: 240mg | Iron: 2.5mg