About this recipe:This soup is deliciously creamy and jammed packed full of vegetables. It contains cauliflower, mushrooms, parsnips and beans, making this soup a meal in itself. Serve with a crusty bread roll.
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, chopped
2 shallots, chopped
1 (2.5cm) piece fresh ginger, finely chopped
3 spring onions, chopped
1/3 small head cauliflower, chopped
1 small parsnip, chopped
10 small button mushrooms, chopped
1 pear, peeled, cored and diced
130g cannellini beans
1/2 teaspoon Dijon mustard
1 teaspoon chopped fresh dill
175ml Chardonnay wine
6 sprigs fresh thyme
410ml chicken stock
75ml double cream
salt and pepper to taste
4 tablespoons chicken stock
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat the butter and olive oil in a large saucepan over low heat. Stir in the garlic, shallots and ginger; cook until fragrant but not brown, about 5 minutes. Stir in the spring onions, cauliflower, parsnip and mushrooms and cook and stir an additional 5 minutes. Add the pear, beans, mustard and dill; stir just until heated, about 1 minute.
Stir in the wine and thyme and turn up the heat to high. Boil, stirring constantly, until the wine is reduced by half and is syrupy, about 5 minutes. Pour in the chicken stock. Return the mixture to the boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow the soup to cool slightly.
Pour the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean saucepan. Alternately, you can use a hand blender and puree the soup right in the saucepan.
Stir in cream and, if needed, thin with additional chicken stock; serve hot. You may wish to serve this soup the next day. It will improve in taste with time.