Cauliflower And Bean Soup With Fennel Seed Parsley Recipes

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CAULIFLOWER AND BEAN SOUP (WITH FENNEL SEED & PARSLEY)



Cauliflower and Bean Soup (With Fennel Seed & Parsley) image

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!

Provided by MechanicalJen

Categories     Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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!

Nutrition Facts : Calories 359.1, Fat 4.4, SaturatedFat 0.7, Sodium 59.1, Carbohydrate 61.2, Fiber 17, Sugar 5.4, Protein 22.7

CAULIFLOWER FENNEL SOUP



Cauliflower Fennel Soup image

Categories     Soup/Stew     Dairy     Herb     Vegetable     Vegetarian     Quick & Easy     Low Sodium     Cauliflower     Fennel     Gourmet

Yield Makes about 4 1/2 cups

Number Of Ingredients 5

1 small head cauliflower
1 large garlic clove, chopped
3/4 teaspoon fennel seeds
2 1/2 cups water
1/2 cup heavy cream

Steps:

  • Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2- to 3-quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes. Cool mixture 15 minutes and in a blender purée in batches, transferring to a bowl. In pan stir together purée, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.

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