Roasted cauliflower and white bean soup

Ingredients for the spicy florets:
350g cauliflower florets (cut in half to make them a little smaller)
400g butter beans, drained, rinsed and patted dry
6Tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste
2tsp ground turmeric
2tsp cayenne pepper
1 lemon, zested and juiced
1Tbsp Woolworths 11-in-1 spice mix
4Tbsp coriander, roughly chopped

Cooking instructions for the spicy florets:
Heat an oven to 200°C. On a roasting tray combine the cauliflower, beans, olive oil, seasoning and spices with the lemon zest and juice and Woolies 11-in-1 spice mix. Toss together before roasting in the oven for 20 – 25 minutes or until the beans and cauliflower are slightly charred. Add the coriander and toss with the charred veggies.

Ingredients for the soup:
3Tbsp extra virgin olive oil
200g leeks, washed and roughly chopped
Salt and black pepper to taste
350g cauliflower florets
400g butter beans, drained
4 garlic cloves, chopped
2 tsp thyme leaves
3 cups chicken stock
1 cup water
1 cup cream

Cooking instructions for the soup:
Heat the oil over a low heat before slowly cooking the leeks with some seasoning. Ensure that the leeks don’t burn but rather slowly caramelize, this will take about 15 – 20 minutes. Add the cauliflower and beans, as well as the garlic, thyme, stock and water and simmer with the lid on for about 20 minutes or until the cauliflower is soft enough to be gently broken with a fork. Add the cream and heat through before blending until smooth with either a stick blender or a jug blender. Taste before seasoning with salt and freshly ground black pepper.

Add the soup to serving bowls and top with the veggies before drizzling over the flavoured oil from the roasted veggies.