Creamy Cauliflower & White Bean Soup with Pancetta Crumb

Ingredients: serves 4
1 litre of vegetable stock 

900grams cauliflower florets, roughly chopped with the stem removed. 

2 by 400 gram cans butter beans,  drained 

1 large brown onion or leek, diced

250 grams pancetta 

Salt and pepper to taste 

Chives to garnish 

Optional: Make me Vegan by using 150 grams of roasted slated macadamia on top instead.

Method:

  1. Prep the cauliflower, dice the onion and place in a large pot.

  2. Cover the cauliflower and onion with stock and bring to a boil. Once boiling drop to a simmer and simmer for 30 minutes.

  3. Add the drained butter beans and cauliflower stock to a blender and blitz until it is a smooth consistency. You might need to do this in two parts. Or use a blender stick.

  4. Place the soup back into a pot on a low heat, taste and season.

  5. While the soup is on a low heat get a fry pan hot and fry off the pancetta until most of the fat renders out and it goes crispy and golden. Remove the pancetta and drain on paper towel.

  6. Serve the soup into four bowels and serve with fresh chives and the pancetta on top.

** Note if you are using roasted macadamias instead of pancetta you can buy pre-roasted and salted nuts.  

Facts: A #BALANCED Dinner Club meal meaning it has between 500-600 calories per serve and more than 25 grams of protein. This dish in particular is 501 calories so on the lower end of #BALANCED scale.

Lunch, DinnerGuest User#BAL