Cauliflower And White Bean Soup

• porcijos: Serves 4
• bendras laikas: 44 minutes

Ingredientai

Soup

2 tbsp extra virgin olive oil

2 tsp coriander seeds

1 tsp cumin seeds

2 leeks, sliced

2 cloves garlic, chopped

2 celery sticks, chopped

1 large cauliflower, chopped

150 g cooked white beans (or canned, drained)

1 ½ l water

3 bay leaves

2 tsp vegetable bouillon (optional)

Salt & freshly ground pepper

Topping

1 tbsp coriander seeds

2 tbsp pumpkin seeds

4 tbsp chopped parsley

Ricotta Toast

8 slices sourdough or stale bread

2–3 tbsp olive oil

Broccoli Ricotta Cream

250 g broccoli, chopped

1 tbsp olive oil

150 g ricotta or cottage cheese

1–2 tbsp lemon juice

30 g freshly grated Parmigiano

Nurodymai

If using dried beans, soak overnight and boil until tender.

Crush coriander and cumin in a mortar. Heat olive oil in a large pot, add spices, leeks and celery, sauté 5 minutes. Add garlic, cauliflower and beans. Pour in water, add bay leaves, bouillon (if using), salt and pepper. Bring to a boil, then simmer covered for 30 minutes.

Meanwhile, prepare the ricotta cream: sauté broccoli in olive oil for a few minutes, add a splash of water, salt and pepper, and cook 3–4 minutes until soft. Mash with a fork, stir in lemon juice, ricotta and Parmigiano. Season to taste.

Blend the soup until smooth with a hand blender, adjusting consistency with a little water if needed. Reheat if necessary.

Lightly toast coriander seeds in a dry pan for a few minutes, turn off heat, add pumpkin seeds and let them warm in the residual heat. Set aside.

Fry bread in olive oil on both sides until golden. Spread with broccoli ricotta cream and sprinkle with extra Parmigiano.

Serve the soup topped with coriander seeds, pumpkin seeds and parsley, with ricotta toast on the side.

Velbekomme ✨