Cauliflower and cannellini bean soup with smoked paprika

Name: Cauliflower and cannellini bean soup with smoked paprika
Total time: 40 min
Cuisine: Spanish
Ingredients: 1 cauliflower, cut into florets; 400g tinned cannellini beans, drained and rinsed; 1 onion, chopped; 3 garlic cloves, sliced; 800ml dairy free egg free gluten free vegetable stock; 2 tsp smoked paprika; 1 lemon, juice only; 2 tsp low fat cooking spray

A creamy tasting vegan soup where white beans give the body, finished with smoky paprika and lemon.

Time40 min
LevelEasy
Costabout £0.80 a head

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

1cauliflowercut into florets
400 gtinned cannellini beansdrained and rinsed
1onionchopped
3garlic clovessliced
800 mldairy free egg free gluten free vegetable stock
2 tspsmoked paprika
1lemonjuice only
2 tsplow fat cooking spray

Method

1
Spray a large pan and soften the onion for 5 minutes. Add the garlic and 1 tsp paprika for 1 minute.
6 min
2
Add the cauliflower, beans and stock. Simmer for 20 minutes until the cauliflower is very soft.
20 min
3
Blitz until completely smooth with a stick blender.
4
Stir in the lemon juice and season well.
5
Dust each bowl with the remaining paprika.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.