Heat oil in a large saucepan, add garlic, Birds Eye Chopped Onions, celery and sauté for 3-4 minutes or until tender.
Add stock, Birds Eye Cauliflower, Edgell Butter Beans and bring to the boil. Cover and simmer for 10 minutes. Cool slightly before pureeing.
Reheat soup and serve garnished with parsley and a swirl of cream