Creamy Cauliflower And Butter Bean Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 garlic clove, crushed
1 onion, chopped
3 sticks celery, chopped
4 cups chicken stock
500 g frozen cauliflower florets
300 g butter beans, undrained
1/2 cup cream

Preparation

Heat oil in large pot.
Add garlic and onion and celery, cook 5 minutes.
Add stock, cauliflower and butter beans.
Bring to the boil, cover and simmer 15 minutes.
Cool slightly then puree, season to taste.
Reheat and serve with a swirl of cream.