Juicing season is over, so let’s hear it for souping. This roast cauliflower, garlic and white bean soup is just one easy way to up your veggie intake this winter.
Drizzle 700 g cauliflower florets and ½ garlic bulb with 3 T olive oil. Place on a baking tray and roast for 20-30 minutes at 180° C.
While the cauli is roasting, pour 2 cups veggie stock into a saucepan, add 2 cups hot water and bring to the boil. Add 1 X 400 g can drained cannellini beans and a sprig of thyme and reduce to a simmer.