Cauliflower, Parsnip & Butterbean Soup Recipe with Seaweed Sea Salt – Achill Island Sea Salt

Ingredients

• 1 small to medium Cauliflower, stalks and leaves included - roughly chopped
• 2 Parsnips – diced
• 1 Onion - diced
• 2 Cloves of garlic – finely sliced
• 1 can of butterbeans, drained and rinsed
• 2 tbsp olive oil
• 1.5 L vegetable stock
• Achill Island Seaweed Sea salt
• Black Pepper