Cauliflower & cannellini bean soup

• 1 cauliflower head, cut into florets
• 400g can of cannellini beans, drained and rinsed in cold water (this will remove about 40% of added salt)
• 1 onion or leek, chopped
• About 2 litres of vegetable stock (depending on size of cauliflower and consistency desired)
• 2-3 bay leaves
• 1 dessertspoon butter (exclude for vegan and dairy free options)
• 1 dessertspoon olive oil
• Handful flat-leaf parsley, roughly chopped
• Salt (if not in vegetable stock) and pepper
• Marinated goat’s feta or yoghurt, for serving (exclude for vegan and dairy free options)

1. In a large saucepan, heat olive oil and butter; add onion or leek and sauté on low heat until partially cooked.
2. Stir in cauliflower to coat with the flavour of the onion and oil.
3. Add beans and enough vegetable stock to cover the vegetables.
4. Add remaining ingredients, cover and simmer until cauliflower is cooked (breaks up when pressed with a wooden spoon).
5. Remove bay leaves and process with a hand processor.
6. Serve with crumbled feta or low-fat yoghurt and extra parsley.

By Jean Hailes naturopath and herbalist Sandra Villella

Cauliflower belongs to the Brassica family. Regular consumption (1-2 serves daily) of vegetables from this family, is associated with reducing the risk of certain cancers including breast cancer.

Cannellini beans are used to thicken this soup, and provide a source of protein and dietary fibre.