Roast Cauliflower Soup with Leek and Sage Beans

• 1.2kgcauliflower, leaves removed and cut into florets
• 480gdrained cannellini beans (about 2 × 400g tins), rinsed
• 3 tbspextra-virgin olive oil
• 10gsage leaves
• fine salt
• black pepper
• 450gleeks, trimmed, halved lengthways and finely sliced
• 15ggarlic, finely grated
• 350gfloury potatoes, peeled and cut into 2cm pieces
• 900mlhot vegetable stock
• 30mllemon juice

Method

1. 1Heat the oven to 220°C fan. Put the cauliflower on a large roasting tray, toss with 1 tbsp of the olive oil, salt and black pepper, then roast for 18 minutes until the edges are taking on colour.
2. 2Add one tin of the drained cannellini beans to the tray and turn them through the cauliflower and oil. Roast for 12 minutes until the cauliflower is deeply golden and the beans are lightly crisp at the edges.
3. 3Meanwhile, heat the remaining 2 tbsp olive oil in a large saucepan over a medium heat. Fry the sage for 1 minute until crisp and darkened slightly, then lift the leaves onto a plate, leaving the scented oil in the pan.
4. 4Add the leeks to the pan and cook for 10 minutes until completely soft, glossy and sweet. Stir regularly so they collapse without catching.
5. 5Stir in the garlic and potato. Cook for 2 minutes until the garlic smells fragrant and the potato edges are glistening.
6. 6Add the remaining tin of cannellini beans and the hot stock. Simmer for 15 minutes until the potato crushes easily against the side of the pan.
7. 7Lift the roasted beans onto a plate. Tip the roasted cauliflower into the soup and blend until smooth, adding a splash of hot water only if it is thicker than you want. Stir in the lemon juice, then taste and correct the salt and pepper.
8. 8Ladle into warm bowls and divide over the crisp roasted beans. Crumble the fried sage leaves over the bowls.

Per serving

kcal

395

protein

19.9g

fibre

19.4g

carbs

53.8g

fat

12.7g