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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 small head cauliflower
  • 450 g new potatoes organic
  • 1 litre vegetable stock
  • 2 small carrots
  • 1 bay leaf
  • 1 cup chopped kale or cavolo nero
  • 1 tin cannellini or haricot beans
  • 1 Tbsp apple cider vinegar

Method
 

  1. Finely chop the onion and garlic.
  2. Scrub the potatoes, then cut them roughly into 3cm chunks. Cut the carrots & cauliflower into small pieces.
  3. 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.
  4. Add the vegetable stock & bay leaf, bring to the boil and simmer for 10 minutes, then add the carrots and cauliflower.
  5. Bring to the boil again and cook for 10 minutes, then add the drained beans and kale.
  6. Cook for another 5 minutes until the vegetables are tender.
  7. Remove the bay leaf, stir in the cider vinegar and serve.