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The Corner Store’s cauliflower, cannellini and parmesan soup
1 cauliflower roughly chopped
5 garlic cloves
2 sprig of rosemary
2 cans of cannellini beans
100g grated parmesan
2L vegetable stock
2 star anise
1 Tbsp Dijon mustard
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 email@example.com, including your name, address and a daytime telephone number, and we will request it.