Cauliflower and Bean Soup (With Fennel Seed & Parsley)

"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!"
 
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Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat olive oil in pan.
  • Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
  • Add cauliflower and half of the beans. Pour in the stock.
  • Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
  • Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
  • When serving, garnish with parsley. Goes great with crusty bread!

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Reviews

  1. This was a lovely hearty flavorful soup, and my partner's wife agreed. I substituted cardamom and anise for the fennel since we didn't have any fennel easily to reach, and that worked pretty well. I also pan-sauteed the cauliflower before adding it in, which gave it some robustness. I am thinking a dollop of plain yogurt would go nicely with this! Many thanks...
     
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Tweaks

  1. This was a lovely hearty flavorful soup, and my partner's wife agreed. I substituted cardamom and anise for the fennel since we didn't have any fennel easily to reach, and that worked pretty well. I also pan-sauteed the cauliflower before adding it in, which gave it some robustness. I am thinking a dollop of plain yogurt would go nicely with this! Many thanks...
     

RECIPE SUBMITTED BY

For starters, my name is Jen. ?West Virginia transplant living in Knoxville, TN. ?I'm a mechanical engineer and I serve as the principal facilities mechanical engineer to a large automotive manufacturer.
 
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