Creamy Cauliflower And Carrot Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, chopped
1 clove garlic, thinly sliced
1 lb cauliflower, cut into florets
1 None carrot, coarsely chopped
3 cups chicken or vegetable stock
1 can (15 oz) cannellini beans, drained and rinsed
None None Parsley leaves, red Belgian endive leaves, to garnish (optional)

Preparation

Heat oil in a large saucepan on medium heat. Saute onion and garlic 4-5 mins, until tender.
Add cauliflower, carrot and stock to pan. Bring to a boil. Reduce heat to low; cover and simmer 15-20 mins, until tender.
Stir in beans. Using a immersion blender, process until smooth. Season to taste. Serve topped with parsley and red Belgian endive leaves, if desired.