Cauliflower & White Bean Soup

Method

• Prep Ingredients: Finely slice leek, dice onions and potatoes, drain cannellini beans and cut cauliflower into florets.
• Finely chop shortcut bacon and fry over medium heat. Once cooked through set aside.
• Saute leek, onion and garlic in 2 tablespoon olive oil over a gentle heat for 5 minutes until softened.
• Add the cauliflower, stock, beans and potatoes.
• Simmer until the cauliflower and potatoes are tender, remove from the heat.
• Puree in a good blender until creamy and smooth.
• Return to the pot and season with a little white pepper.
• Serve warm soup in large bowls with a little shaved Parmesan & Bacon pieces.