Cauliflower, Fennel and White Bean Soup with Grilled Halloumi Toasts
Creamy cauliflower, sweet fennel and tender white beans come together in this comforting, nourishing soup. It’s warming, satisfying, and perfect for slow lunches or cosy evenings, especially when served with these tasty grilled halloumi sourdough toasts for dipping.
Course Broth, Brunch, Dinner, Lunch, lunchbox, Soup, Soups
Cuisine International, Italian, Mediterranean
Servings 6 - 8 portions
Equipment
- 1 Saucepan
- 1 Blender
Ingredients
- 2 tbsp olive oil
- 50 g butter
- 30 g garlic finely chopped (2–3 cloves)
- 220 g onion finely diced (1 large onion)
- 250 g fennel bulb finely chopped
- 80 g celery finely chopped (1 large stick)
- 2 tbsp thyme leaves finely chopped
- 400 g cauliflower finely chopped (½ large cauliflower)
- 1 tsp ground cumin
- ½ tsp finely ground black pepper
- 1.5 litres vegetable or chicken stock 2–3 Kallo stock cubes
- 2 × 400g cans white beans such as cannellini or butter beans, drained and rinsed
- 250 ml double cream
- Salt and pepper to season
Instructions
- Heat a large saucepan, add oil and butter followed by garlic. Stir for 30 sec – 1 min to stop garlic burning, then add onion, fennel, celery and thyme and cook until softened, about 5 - 10 minutes. Stir in cauliflower, cumin and black pepper and cook for a further 5 mins. Add white beans and stock, bring to the boil then reduce heat and simmer for about 30 mins. Stir in cream and season with salt and pepper. You can then partly blend the soup to retain some texture or puree completely for a smooth, creamy finish.
- Return soup to pot and add more stock or water for a thinner consistency, if preferred. Bring back to a gentle simmer.
- To make halloumi toasts: Preheat grill to high. Place baguette slices on a baking tray and lightly toast on one side. Finely grate a little halloumi over the toasts and grill for 1-2 mins until the halloumi melts and is lightly golden. Serve hot with the soup.
Maggie's Tips
• You can make this up to 2 days in advance, then cool, cover and leave in the fridge until needed, or freeze for up to 3 months.
• Dairy Free or Vegan Friendly; Omit double cream and replace with extra stock or water.
• Vegan-friendly: Swap the halloumi for a drizzle of extra virgin olive oil or top the toasts with your favourite pesto or spicy sauce. A light tahini drizzle works beautifully too.
• Dairy Free or Vegan Friendly; Omit double cream and replace with extra stock or water.
• Vegan-friendly: Swap the halloumi for a drizzle of extra virgin olive oil or top the toasts with your favourite pesto or spicy sauce. A light tahini drizzle works beautifully too.