Ingredients:
2 tablespoons rice bran oil
1 leek, trimmed washed & sliced
2 cloves garlic, crushed
1 large cauliflower, cut into even flowerets
400g can Organic Butter Beans, drained & rinsed
1 litre Organic Vegetable Stock
1 teaspoon Himalayan pink fine salt
Directions:
- Heat oil in a frypan and sauté leek and garlic until soft
- Add cauliflower, butter beans, stock and salt to taste
- Bring mixture to the boil, then reduce heat and simmer for 5-10 minutes or until tender
- Puree mixture in a blender or with a stick blender
- Serve drizzled with parsley oil.
Parsley Oil
Ingredients:
2 bunches parsley, washed
½ cup cold pressed olive oil
Salt to taste
- Place all ingredients in a blender or food processor and blend until smooth
N.B. You can add garlic raw at the very end for extra immune punch instead of sautéing with leek