Serving suggestion: toasted coconut, cracked black pepper & pea shoots.
I love this recipe because its really creamy as well as being packed with protein and flavour! I never use stock cubes in my soups firstly because a lot of them contain a lot of crap, even the 'organic' ones can contain palm oil so.. byeeeee! Plus, if you've got onion, garlic, herbs and spices I really don't think you need them.
You will need:
1 tin of butter beans
1 tin of coconut milk
1 cauliflower
1 white onion
4 cloves of garlic
1 tbsp. of cumin
1 tbsp. of turmeric
1 tbsp. of cumin seeds
salt & pepper to taste
coconut or rapeseed oil
Equipment:
1 chopping board
1 sharp knife
1 roasting tray
1 wooden spoon
1 hand blender/ food processor
1 colander
1 large pan
Method:
Preheat your oven to 180c fan or equivalent pour some into the roasting tray and place in the oven to heat
Prep your cauliflower by removing the leaves and stalk (the leaves are great in a stirfry - they taste like pak choy) then chop into pieces
Remove tray from the oven and add the cauliflower, coat with the oil, salt, pepper and cumin seeds and roast for around 35 minutes
Meanwhile peel and chop your onion and garlic add to the large pan with some oil or water and sauté on a medium heat
Once the veg has softened (after around 10 mins) add your spices and drained butter beans and coat them in the spices
Then add your tin of coconut milk and simmer on a low heat and wait for the cauliflower to roast
Once the cauliflower is golden brown remove from oven and decant into large pan coat it in the sauce, let it simmer for 15-20 minutes and then blend it until thick and creamy
Enjoy
x