Potato, cauliflower and bean soup
This potato, cauliflower and bean soup is a lovely and healthy winter warmer. Serve it with wholesome rolls or sourdough slices. If you’re not vegan or don’t have dairy issues, feel free to serve it with add a dollop of sour cream, crème fraîche or Greek yogurt.
Ingredients
Method
- Finely chop the onion and garlic.
- Scrub the potatoes, then cut them roughly into 3cm chunks. Cut the carrots & cauliflower into small pieces.
- Heat 1 Tbsp olive oil in a large pan, then gently sauté the garlic and onion for about 5 minutes until translucent. Add the potatoes and stir for a couple of minutes.
- Add the vegetable stock & bay leaf, bring to the boil and simmer for 10 minutes, then add the carrots and cauliflower.
- Bring to the boil again and cook for 10 minutes, then add the drained beans and kale.
- Cook for another 5 minutes until the vegetables are tender.
- Remove the bay leaf, stir in the cider vinegar and serve.