Preheat the oven to 180°C.
On a baking tray, toss the mushrooms and half of the cauliflower florets with 1 tablespoon of olive oil, rosemary sprigs, salt, and pepper.
Roast in the oven for 20 minutes, or until tender and slightly caramelized.
Place the vegetable stock cube and water in a small saucepan. Bring to the boil then remove from the heat and set aside.
In a large saucepan, heat the remaining olive oil over medium heat.
Add the diced onion and cook, stirring occasionally, for 2-3 minutes until softened.Add the crushed garlic and cook for an additional minute until fragrant.
Add the remaining cauliflower florets to the saucepan with the onion and garlic and cook for 5 minutes, stirring occasionally. Add the butter beans and cook, stirring for 2 minutes.
Remove the roasted mushrooms and cauliflower from the oven. Discard the rosemary sprigs and transfer the mushrooms and cauliflower to the large saucepan.
Add the vegetable stock and bring the mixture to the boil then reduce heat and simmer for 5-10 minutes.
Remove from the heat. Using a stick blender, blend the soup until smooth and creamy.
Season with additional salt and pepper to taste.
Serve hot, garnished with additional fresh rosemary leaves.
0 servings