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

  1. Sauté the onion in oil until softened and fragrant.

  2. 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.

  3. Turn off the heat and add most of the beans, reserving 2 tbsp for garnishing. Stir them in and season to taste.

  4. Then, leave the soup to cool down. 

  5. Using an stick/immersion blender or standing blender, blend the soup to your desired consistency.

  6. 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


DID YOU MAKE THIS RECIPE?

Don't forget to snap a photo, and tag me on Instagram or Facebook!

Previous
Previous

French Birria Tacos (Taloa)

Next
Next

Chickpea and Sardine Curry