Soup is such an easy make-ahead meal and is great for using all the odds and sods at the back of your fridge. This soup is wonderfully warming and creamy - perfect for colder days.
3 cloves garlic
2 banana shallots/1 medium white onion
2 sprigs thyme, leaves picked
250g soaked butter beans or 1x 400g can
1/2 head cauliflower
1 large celeriac
3 sticks celery
1L good quality/homemade chicken or vegetable stock
Pinch grated nutmeg
Himalayan/sea salt and black pepper
Toasted pine nuts
- Peel and roughly chop the garlic and shallots. Peel (if necessary) all remaining vegetables before roughly chopping to 1inch squares (approximately).
- Place all ingredients minus the tahini, nutmeg, salt and pepper into a large saucepan. Bring to a boil before reducing to a gentle simmer. Cook for 35-45minutes, or until the beans and vegetables are soft (soaked beans will take longer to cook than canned).
- Add the tahini and nutmeg before blending until smooth. Add the salt and pepper to taste.
- Serve with a small handful of toasted pine nuts, some thyme leaves and a little grating of nutmeg.