Photo of Cauliflower & white bean soup with parsley pesto by WW

Cauliflower & white bean soup with parsley pesto

Points® value
Total Time
45 min
20 min
25 min
The vibrant garnish adds bite to this filling dish


Calorie controlled cooking spray

4 spray(s)


1 large, chopped


2 clove(s), crushed

Vegetable stock cube

2 cube(s), 1 litre stock

Cauliflower, Raw

1 whole

Cannellini Beans, cooked

1 can(s), large, drained

Walnut Halves

30 g

Parsley, fresh

40 g

Parmesan Cheese

10 g, grated

Olive Oil

1 tablespoon(s)

Lemon Juice, Fresh

1½ tablespoon(s)

Wholemeal Pitta Bread

4 medium


  1. Preheat the oven to 180°C, 160°C, gas mark 4. Lightly mist a large pan with cooking spray and set over a medium heat. Cook the onion, stirring, until softened. Stir in 1 crushed garlic clove, then 1 litre vegetable stock.
  2. Remove a few large florets from a cauliflower and cut into 8 thick slices. Set aside. Add the remaining cauliflower, chopped, to the pan along the cannellini beans, drained and rinsed. Bring to a simmer, then cook, partially covered, for 10-15 minutes. Blend with a stick blender and season.
  3. Meanwhile, line a baking tray with baking paper, arrange the cauliflower slices and mist with cooking spray. Bake for 10-15 minutes, until golden. Place the walnuts on the tray and roast for the last 5 minutes.
  4. To make the pesto, cool the walnuts, then blitz with the fresh parsley, grated Parmesan, olive oil, lemon juice and 1 crushed garlic clove in a food processor. Thin with a little water, if too thick.
  5. Serve the soup topped with the pesto, roasted cauliflower and freshly ground black pepper. Serve each bowl with a toasted wholemeal pitta.