Recipe: Mushroom, cauliflower & white bean soup

Serves 4

Ingredients

1 onion, peeled and chopped

2 carrots, roughly chopped

200g chestnut mushrooms, quartered.

1 head of cauliflower, broken into florets

1 large jar or 2 tins of white beans - not drained

70g unsmoked pancetta

1.2 litres of chicken stock (enough to just cover the cauliflower)

1 tsp garlic granules or 2 cloves crushed garlic

1 tsp dried rosemary, thyme, oregano and chilli flakes

1/2 cup almond flour

Method

In a large pot, heat some olive oil on a medium heat. Add the pancetta and cook until lightly golden and the fat has started to render. Add the onion and carrot and cook for 10 minutes until softened, and then add the mushrooms and herbs. Cook for 5 minutes until beginning to soften and brown. Add the cauliflower, white beans and stock. Bring to the boil and simmer with the lid askew for 25-30 minutes until everything is tender.

Stir through the almond flour and blend lightly with a hand blender so that you still have a few chunky bits.

Serve with fresh parsley and parmesan.

Some shredded chicken, rye bread croutons and/or toasted flaked almonds would go nicely with this (as pictured)!