Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cauliflower & fennel soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
See all you can do with that head of cauliflower. A head of cauliflower goes a long way.
To get started with this recipe, we must prepare a few components. You can cook cauliflower & fennel soup using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cauliflower & Fennel Soup:
- Make ready 1 cauliflower head
- Make ready 1 tbsp. olive oil
- Prepare 1 onion, diced
- Take 2 cloves garlic, crushed
- Get 2 tsp fennel seeds
- Make ready 400 g tinned butter beans, drained
- Get 800 mls vegetable stock
- Get 200 mls coconut milk
- Make ready Salt
- Prepare Pepper
Steps to make Cauliflower & Fennel Soup:
- Remove the outer leaves and tough inner stalk from the cauliflower and discard. Chop the cauliflower florets roughly.
- In a large soup pan, gently sauté the onions in oil for 10 minutes, being careful not to allow them to brown.
- Add the fennel seeds and garlic and continue to gently sauté for another 5 minutes.
- Add the cauliflower, butter beans and vegetable stock to the soup pan. Bring the stock to the boil and then simmer for 30 minutes until the cauliflower is very soft.
- Allow to cool slightly, then add the soup and the coconut milk to the blender. Process until very smooth.
- Return the soup to the pan and season to taste with salt and pepper before serving.
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