Prep time 15 minutes, Cook time 40

Serves 5

173 Cals/ F 3g/ CHO 26g/ P 9g

Ingredients

• 6 cups cauliflower florets
• 2 leeks, washed and chopped to 1 cm thickness
• 2 X 420g cannellini bean tin, rinsed
• 3 cloves of garlic, roughly chopped
• 1 brown onion, diced
• 4 Massel Vegetable Stock Cubes dissolved in 4 cups of water
• 1 tbsp olive oil
• 2 tsp fennel seeds
• 2 tsp salt
• 2 tsp ground cumin 
• Pepper to taste
• 1 bunch of Tuscan kale, leaves removed and rinsed

Method

1. Preheat the oven to 150 degrees, line a tray with baking paper and add the kale leaves. Cook for 10 minutes, flip the leaves and cook for a further 10 minutes. Checking often to prevent burning. 
2. In a large pot, fry the leeks with the salt and olive oil for 10 minutes, stirring every minute to prevent burning. 
3. Add the brown onion and fennel seeds and cook for a further 10 minutes.
4. Add the garlic and cumin and cook for a further 3 minutes.
5. Add the cauliflower, stock, paprika and pepper and leave to simmer on a medium/low heat for 15-20 minutes or until the vegetables are very soft.
6. Add the cannellini beans and simmer for 5 more minutes.
7. Using a stick blender, blitz the soup to your desired consistency.
8. Serve with multigrain bread and parmesan.