The Corner Store’s cauliflower, cannellini and parmesan soup

Photo: Linda Robertson
Photo: Linda Robertson
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

The Corner Store’s cauliflower, cannellini and parmesan soup

1 cauliflower roughly chopped
1 leek
5 garlic cloves
2 sprig of rosemary
2 cans of cannellini beans
100g grated parmesan
2L vegetable stock
30g butter
2 star anise
1 Tbsp Dijon mustard

To garnish

Greek yoghurt and crispy shallots


Sweat off rosemary, sliced leek and garlic in butter until soft.

Add cauliflower, cook together for five minutes. Add cannellini beans, star anise, vegetable stock and cook for 30 minutes.

Blend soup until smooth, add parmesan and Dijon mustard, blend again and season with salt and pepper. Garnish with Greek yoghurt and crispy shallots.

- Recipe provided by The Corner Store. Recipe requested by Trudy Scoles.

• If you have enjoyed  a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.

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