Cauliflower and Bean Soup (With Fennel Seed & Parsley) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Sounds complicated, right? I've figured out that its much easier to make gourmet sounding and tasting foods when you have a well stocked spice rack. This soup is mild and hearty. Found in The Practical Guide to Using Herbs . This is awesome! Ingredients:
1 tablespoon olive oil |
1 garlic clove, crushed |
1 onion, chopped |
2 teaspoons fennel seeds |
1 head cauliflower, cut into florets |
28 ounces cannellini beans (two cans) |
5 cups vegetable stock |
4 -6 tablespoons parsley, chopped |
salt |
pepper |
Directions:
1. Heat olive oil in pan.
2. Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
3. Add cauliflower and half of the beans. Pour in the stock.
4. Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
5. Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
6. When serving, garnish with parsley. Goes great with crusty bread!
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