Creamy Cannellini, Cauliflower and Carrot Soup

This thick and creamy soup is warming, comforting and full of flavour- so cast aside any preconceptions that cauliflower is bland or boring! It's quickly become one of my new favourites and I love that the combination of fibre and protein (from the beans) means that it's a filling option too.

Three great health benefits: boosts immunity, helps support the body's detoxification process, good source of fibre

Serves 3

Ingredients:

1 tbsp coconut oil

1 onion, finely chopped

3 cloves garlic, crushed

2 red chillis, finely chopped (remove the seeds if you wish to reduce the heat)

1 cauliflower, broken into florets (mine weighed 460g) 

3 carrots, chopped (mine weighed 260g)

1 x 400g tin cannellini beans, drained

2 sprigs of thyme

500ml vegetable stock

1 x 400ml tin coconut milk

Sea salt and black pepper

Method: 

1) Heat the coconut oil in a large saucepan over a medium heat. Add the onion and lightly fry for a few minutes, until softened. 

2) Add the garlic & chillis and lightly fry for a minute. Then, add the cauliflower, carrots and beans and stir well.

3) Add the thyme followed by the vegetable stock and coconut milk. Season with salt & pepper. Bring to the boil then reduce the heat and simmer for 25 minutes.
4) Allow to cool slightly before removing the thyme sprigs and blending the soup in a blender until smooth and creamy. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats