Cauliflower & cannellini bean soup

Method

1. In a large saucepan, heat olive oil and butter; add onion or leek and sauté on low heat until partially cooked.
2. Stir in cauliflower to coat with the flavour of the onion and oil.
3. Add beans and enough vegetable stock to cover the vegetables.
4. Add remaining ingredients, cover and simmer until cauliflower is cooked (breaks up when pressed with a wooden spoon).
5. Remove bay leaves and process with a hand processor.
6. Serve with crumbled feta or low-fat yoghurt and extra parsley.

Nutritional information

By Jean Hailes naturopath and herbalist Sandra Villella

Cauliflower belongs to the Brassica family. Regular consumption (1-2 serves daily) of vegetables from this family, is associated with reducing the risk of certain cancers including breast cancer.

Cannellini beans are used to thicken this soup, and provide a source of protein and dietary fibre.