Cauliflower & Courgette Soup
This is as easy as it gets!
My good friend and university mate, Barbara and I used to make this dish on repeat back in school. But looking back, the original recipe wasn't very balanced, so I won't be sharing that with you (as it won't serve you well)!
Instead, here’s a new and improved version that I absolutely love and would totally eat on a regular basis!
Soups are a great way to use up vegetables that are going past their shelf life in your fridge! Just make sure to add a source of protein or pair the soup with one. If you like making blended soups like this, beans and tofu are great options for that.
THE RECIPE
SERVES 5
Ingredients
1 tbsp neutral oil
1 medium yellow onion, chopped
1 small (~700g) cauliflower, cut into chunky florets
1 medium (~400g) courgette/zucchini, cut into chunks
2 tin cannellini beans, drained
~400ml water
Salt and pepper to season
To Serve:
1 tbsp of feta cheese (reduced salt), crumbled
A drizzle of extra-virgin olive oil
Fresh black pepper
Directions
Sauté the onion in oil until softened and fragrant.
Add in the cauliflower and zucchini, followed by the water until the ingredients are 3/4 covered. Bring to a simmer for approximately 5 minutes until the vegetables have soften.
Turn off the heat and add most of the beans, reserving 2 tbsp for garnishing. Stir them in and season to taste.
Then, leave the soup to cool down.
Using an stick/immersion blender or standing blender, blend the soup to your desired consistency.
Serve with sprinkle of feta, black pepper, extra virgin olive oil and a teaspoon of beans.
Notes
You may used stock instead of water. However, be mindful of the level of saltiness when seasoning.
Nutrition
Per serving
Calories: 292kcal
Carbohydrates: 27g
Protein: 12g
Fat: 14g
Sugar: 9.4g
Sodium: 451mg
Fibre: 7.7g