recipes
Creamy Cauliflower & Butter Bean Soup
A creamy soup just right for cold winter nights, serve piping hot.
serves 6
10 min prep
if you liked this recipe, try...
ingredients
| 2 teaspoons oil 1 clove garlic, peeled and crushed ½ cup frozen Birds Eye Chopped Onions 3 sticks celery, chopped 4 cups liquid chicken or vegetable stock 500g packet frozen Birds Eye Cauliflower 400g can Edgell Butter Beans, undrained ½ cup cream Chopped parsley for garnish |
featured products
instructions
step 1
Heat oil in a large saucepan, add garlic, frozen Birds Eye Chopped Onions and celery. Cook for 3-4 minutes or until tender.
step 2
Add stock, frozen Birds Eye Cauliflower and undrained Edgell Butter Beans and bring to the boil. Cover and simmer for 10 minutes. Allow to cool slightly and puree.
step 3
Reheat soup and serve garnished with a swirl of cream, and sprinkle with parsley.
recipe tip
Low fat natural yoghurt can be substituted for the cream.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 740kJ (177Cal) | 215kJ (51Cal) |
| Protein | 8.2g | 2.4g |
| Fat - Total | 9.9g | 2.9g |
| - Saturated | 5.5g | 1.6g |
| Carbohydrate | 11.2g | 3.3g |
| - Sugars | 5.8g | 1.7g |
| Dietary Fibre | 5.3g | 1.5g |
| Sodium | 1020mg | 295mg |
| Potassium | 461mg | 134mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Creamy Cauliflower & Butter Bean Soup
Creamy Cauliflower & Butter Bean Soup
A creamy soup just right for cold winter nights, serve piping hot.
ingredients
2 teaspoons oil
1 clove garlic, peeled and crushed
½ cup frozen Birds Eye Chopped Onions
3 sticks celery, chopped
4 cups liquid chicken or vegetable stock
500g packet frozen Birds Eye Cauliflower
400g can Edgell Butter Beans, undrained
½ cup cream
Chopped parsley for garnish
instructions
step 1
Heat oil in a large saucepan, add garlic, frozen Birds Eye Chopped Onions and celery. Cook for 3-4 minutes or until tender.
step 2
Add stock, frozen Birds Eye Cauliflower and undrained Edgell Butter Beans and bring to the boil. Cover and simmer for 10 minutes. Allow to cool slightly and puree.
step 3
Reheat soup and serve garnished with a swirl of cream, and sprinkle with parsley.
serves 6 10 min prep recipe tip
Low fat natural yoghurt can be substituted for the cream.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au