INGREDIENTS:
2 teapoons olive oil
1 onion, finely chopped
1 stick celery, chopped
1 large potato, diced
750g cauliflower florets
4 cups vegetable or chicken stock
300g can Edgell Butter Beans, undrained, reserve a few beans for garnish
2 teaspoons horseradish cream
½ cup reduced fat cream
¼ cup finely chopped fresh parsley
METHOD: 1. Heat oil in a large saucepan, add onion, celery and cook for
1-2 minutes
2. Add potato and cauliflower florets and cook for a further 2
minutes. Pour in stock and bring to the boil. Reduce heat and simmer
covered for 20 minutes or until vegetables are tender.
3. Puree soup and return to hot saucepan, add undrained Edgell
Butter Bean, horseradish and cream; reheat stirring continually.
4. Season with salt and pepper and serve garnished with chopped
parsley and reserved beans.
4
serves of vegetables in every bowl
