Cauliflower & Dill Soup

V | VEG | P | LF | SF

How It's done:


1 cauliflower head, roughly chopped
400g tin butterbeans
1 medium onion, diced
2 tsp olive oil
2 cloves garlic, diced
600ml vegetable stock
1 tsp dill, dried
1/4 tsp nutmeg, grated
Salt and pepper to taste
Parsley and croutons to serve


On medium to low heat, fry the onions until just soft. Add garlic and fry for approximately 2 minutes or until fragrant. Add the vegetable stock and cauliflower and gently bring to a boil. Once boiling, simmer for 20 minutes or until the cauliflower is soft. Add the butterbeans, nutmeg and dill and gently stir through. Remove from the heat and puree the soup in a food processor. Add salt and pepper and top with fresh parsley and croutons to serve.

Cooking Time

20 mins