Serves 4

This smooth and velvety soup is perfect for filling a Thermos and serving in mugs on the go. Pack the croutons into a separate airtight container and sprinkle over the soup to serve.

20g butter

2 banana shallots, finely chopped

2 large garlic gloves, finely chopped

1 large cauliflower, cut into florets

500ml chicken stock

500ml whole milk

Sea salt and freshly ground black pepper

250g cooked cannellini beans, rinsed

For the croutons

Pinch of saffron

2 tbsp olive oil

2 thick slices of bread, crusts removed

1 Melt the butter in a large pan and sweat the shallots and garlic for 8-10 minutes until soft. Add the cauliflower florets to the pan, increase the heat and sauté for 8 minutes, stirring occasionally, until lightly golden. Pour the stock and milk over and season generously. Bring to the boil, then simmer gently for about 5 minutes. Stir in the beans and continue to cook for 5 minutes.

2 Meanwhile, crush the saffron using a pestle and mortar. Heat the olive oil with the saffron in a frying pan over a low heat for 2-3 minutes. Increase the heat, then fry the bread in the saffron-infused oil on all sides until golden brown and crisp. Drain on kitchen paper and sprinkle with salt. Cut into crouton-sized pieces.

3 Using a slotted spoon, transfer the cauliflower florets and cannellini beans to a blender. Add enough of the poaching liquid to half fill the blender and whiz to a very smooth purée. You may need to do batches.

4 Return the purée to the pan and add enough of the remaining poaching liquid to obtain a soup consistency. Check for seasoning and reheat gently before serving, adding more liquid if the soup is too thick. Serve with a few saffron croutons on top.

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