Cauliflower & White Bean Soup

What do you do when you feel hungry but don't want to spend too much time in the kitchen? Throw bits and pieces into a pot and make soup!

Ingredients (serves 4)

• extra virgin olive oil
• 1-2 large carrots, roughly diced
• 1 large capsicum (I used roasted capsicum from a jar)
• 1 large tbsp miso
• 1 can of white beans, drained
• 1/2 cauliflower, chopped into bite size pieces
• 1/2 cup of vegetable stock
• freshly cracked peper and sea salt

Method

1. Heat some generous glugs of olive oil in a large pot over medium-high heat. Add carrots and capsicum and brown, creating a brown glaze on the bottom of the pot. 
2. Add the miso and mix it through, cooking for a bout a minute.
3. Add the beans & cauliflower and mix thoroughly then add the stock, stirring to get the glaze off the bottom of the pan. Season. Bring to a boil, then simmer for 15 minutes until cauli is tender.
4. Using a hand held blender, blend until smooth. Check seasoning.
5. I served with a dollap of pesto and some yoghurt and a generous splash of olive oil and enjoy.