Cauliflower and Cannellini bean Garlic Soup

Name: Cauliflower and Cannellini bean Garlic Soup
Yield: 4 servings
Cuisine: British
Ingredients: 200 g boiled cannellini beans (or 1 can); 1 cauliflower; 4 garlic cloves; 3 eggs; 50 ml olive oil; 4 slices baguette (optional); 1 l water used to boil the beans (or just water); 1 tsp paprika powder; 1-2 tsp vegetable stock powder (or a cube); 0.5 tsp cayenne pepper (or chili powder, optional); grated parmesan cheese

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Hearty soup with plenty of garlic for those chilly days. Inspired by the Spanish ajo soup! Adding a slice of baguette in is great if you'd like it as a main.

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

Hearty soup with plenty of garlic for those chilly days. Inspired by the Spanish ajo soup! Adding a slice of baguette in is great if you'd like it as a main.

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Ingredients

4 servings

200 gboiled cannellini beans (or 1 can)
1cauliflower
4garlic cloves
3eggs
50 mlolive oil
4 slicesbaguette (optional)
1 lwater used to boil the beans (or just water)
1 tsppaprika powder
1-2 tspvegetable stock powder (or a cube)
0.5 tspcayenne pepper (or chili powder, optional)
grated parmesan cheese

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Steps

1

Cut the cauliflower roughly in to 1- 1.5cm cube
2

Heat the olive oil in a sauce pan and saute the garlic and cauliflower in low heat. Once you get the good garlic aroma, add the baguette slices and fry both sides.
3

Add water, paprika powder, soup stock, cayenne pepper and beans. Cook for 15 minutes then add the eggs. You can either drop in the whole egg or beat and pour them in evenly. Put the lid on and cook briefly(do not to over cook the eggs!). Salt & Pepper to your taste and sprinkle with parmesan cheese.