Serves 6 15 mins to prepare and 45 mins to cook 209 calories / serving

Ingredients

180g smoked bacon lardons

1½ tbsp olive oil

1 medium cauliflower (about 600g), trimmed and cut into 2cm dice

2 celery sticks, finely chopped

2 large shallots or 1 onion, finely chopped

1 garlic clove, crushed

2 x 400g tins cannellini beans, drained and rinsed

1 gluten-free vegetable stock pot, made up with 1 ltr hot water

10g chives, snipped (1tsp jar chives are fine)

Method

STEP 1

Heat 1 tbsp oil in a large,casserole or saucepan over a medium heat. Add the cauliflower, celery and shallots or onion and cook for 10 mins until slightly softened but not coloured. Add the garlic and cook for a further 1 min. Add the beans and stock, then cover and cook for 30–35 mins until the vegetables are tender and breaking apart.

STEP 2

Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Add the bacon lardons and fry for 2-3 mins until they begin to caramelise. Set aside.

STEP 3

Blitz the soup using a handheld blender until it smooth. Season to taste.

STEP 4

Pour soup into bowls and garnish with the bacon lardons, chives, and some black pepper.

The soup can be frozen, once cooked leave the soup to cool at room temperature. Place soup into a solid container and freeze. Suitable to be frozen for 1-3 months.