Cooking Instructions
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Step 1
Heat
Olive Oil (1 tsp)
in a large heavy-based soup pot over a moderate heat. Cook and stir the
Onion (1)
for 2 minutes, or until soft.
Step 2
Add the
Potatoes (2)
and
Cauliflower (1)
. Cook and stir for 2 minutes until combined.
Step 3
Add
Canned Lima Beans (3 cups)
,
Water (6 cups)
and
Chicken Stock Cubes (2)
. Season with
Ground White Pepper (1/2 tsp)
and
Salt (1/2 tsp)
. Bring to the boil, then reduce heat and cover. Simmer for 20 minutes, or until vegetables are tender.
Step 4
Remove from heat and cool for 5 minutes.
Step 5
Using an electric stick blender, blend soup until smooth. Stir over a low heat for 3 minutes or until heated.
Step 6
To serve, sprinkle soup with
Extra Sharp Cheddar Cheese (1 cup)
and
Freshly Ground Black Pepper (to taste)
. Serve alongside crusty bread. Enjoy!
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