Cauliflower and Bean Soup (With Fennel Seed & Parsley)

Submitted by MechanicalJen

"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!"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

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!

Reviews

[Geri by the Sea]

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...