White Bean & Cauliflower Soup with Cheese Gratin Toast
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Destination: France. Mirepoix (pronounced mee-pwah) is the aromatic base of countless traditional French soups and sauces. It's onion, celery and carrot, finely diced and sweated slowly in butter to build a deep flavour base. Here it carries roasted cauliflower, leek and white beans, with cheesy garlic toast on the side.
Serves 2 · 25 mins + prep
In your box
- 1 cauliflower piece
- 1 leek piece
- 1 garlic, cheese & herb butter tub
- 1 ATLAS mirepoix soup base tub
- 1 cannellini bean tin
- 2 ciabatta rolls
- 1 parsley bunch*
*Parsley may be split across other dishes - please read each recipe carefully.
From your pantry
Olive oil, salt, pepper, butter (optional)
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 200°C. Cut the cauliflower into small florets and finely chop the stem. Thinly slice and wash the leek. Finely chop 1 teaspoon per person of parsley leaves. Wash and drain the beans. Take the butter out of the fridge so it comes to room temperature.
2. Roast the cauliflower. Place the cauliflower on a lined baking tray with a drizzle of olive oil and a sprinkle of salt. Roast for 10-12 minutes or until tender and beginning to colour on the edges.
3. Cook the soup base. Meanwhile, heat a splash of oil (or a knob of butter - the real French way) in a saucepan over medium heat. Add the mirepoix base and leek and sweat for 5-6 minutes or until aromatic and beginning to soften. Add the beans and 1 cup of water per person, stirring to combine. Bring to the boil, then reduce to a simmer for 5-6 minutes or until the flavours come together.
4. Make the cheesy garlic toast. Cut the ciabatta rolls in half and spread the cut sides with the garlic, cheese and herb butter. Arrange cut side up on a lined baking tray and toast in the oven or under the grill for 8-10 minutes or until golden.
5. Finish the soup. Add the roasted cauliflower to the soup and stir to combine. Season to taste with salt and pepper.
To serve
Divide the soup between serving bowls, top with a drizzle of olive oil and a sprinkle of parsley. Serve with the cheesy garlic toast.
Chef's tips
- Wash the leek by adding it to a bowl of water and swishing it around to dislodge any sand or dirt between the layers.
- Wanna wing it? Stir crème fraîche or cream through at the end, add bacon or guanciale with the mirepoix, or cook the soup low and slow to deepen the flavour.
- This is a chunky soup, but you can blend it if you prefer it smooth.
- You'll want a saucepan, a sieve and a lined baking tray for this one.
Allergens: garlic, onion, dairy, egg, wheat, gluten, yeast. Our gluten free travellers receive gluten free bread - please disregard the wheat and gluten allergens.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.