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Cauliflower And Bean Soup

Healthycooking's picture
Ingredients
  Olive oil 10 Milliliter (2 Teaspoon)
  Garlic 1 Clove (5 gm), crushed
  Onion 1 , chopped
  Fennel seeds 10 Milliliter (2 Teaspoon)
  Cauliflower 1 , cut into small florets
  Canned french flageolet beans 28 Ounce, drained, rinsed
  Vegetable stock/Water 2 Pint (1.2 Liter, 5 Cup)
  Salt To Taste
  Black pepper To Taste
  Chopped parsley 1 Teaspoon (To Garnish)
  Toasted french bread slice 6 (To Serve)
Directions

1. Heat the olive oil. Add the garlic, onion and fennel seeds and cook gently for 5 minutes or until the onion is softened.
2. Add the cauliflower, half of the beans and all the stock or water.
3. Bring to the boil. Reduce the heat and simmer for 10 minutes or until the cauliflower is tender.
4. Pour the soup into a blender and blend until smooth. Stir in the remaining beans and season to taste. Reheat and pour into bowls. Sprinkle with chopped parsley and serve with toasted slices of French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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