Slow Cooked Vegan Cauliflower & White Bean Soup

The meditative nature of cooking, not being able to focus on anything but the process, is one of the things I love most about preparing a meal - so getting comfortable using a slow cooker was a bit of a battle for me.

But you really can’t beat showing up to an amazing bowl of soup at the end of a big day with only a little bit of prep… and so begins my journey with the slow cooker

Prep time 30mins Cooking Time All day if you like #slowcookerlife

Serves Makes 4-5 serves

INGREDIENTS

3 small brown onions

3 small white potatoes

3 cloves of garlic

1 whole cauliflower

3 bay leaves

1 400g cannellini beans

3 tsp cumin

1 tsp paprika (plus extra to serve)

1 heaped tbs dairy free butter

1 litre of veg stock (depending on the size of your veg you may need a little extra liquid)

Olive oil

Salt & Pepper

Tortilla wrap to serve (if you like)

METHOD

Step 1 Peel and chop the potatoes, onion and garlic, drain the beans

Step 2 Chop the cauliflower into small-ish florets, set a small amount of cauliflower aside to top the soup with later

Step 3 Add everything to the slow cooker (except the olive oil)

Step 4 Cook for 8 hours or so

Step 5 Turn off the slow cooker when you’re ready, remove the bay leaves, and blend the soup with a handmixer, taste and add salt and pepper as you like

Step 6 In a small fry pan heat up olive oil and cook the cauliflower you set aside until crispy

Step 7 If you’re serving some tortilla wrap on the side, heat up a large pan and fry your wrap on both sides until a little blackened and crispy, spread dairy free butter on top and sprinkle with a little paprika (this is a delicious tortilla wrap life hack that gets a big run in our house)

Step 8 Transfer your soup to a beautiful bowl, top with a drizzle of olive oil, a sprinkle of paprika and fried cauliflower - enjoy!