There is something almost saintly about a pureed bean soup – and this has texture and flavour & a wonderful creaminess from the beans. And protein! Although who cares how healthy this is for you when it tastes so good?!
Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes
What to do:
- Fill the kettle and set it to boil.
- Peel and finely dice the onion. Peel and slice the garlic. Wash, drain and chop the cauliflower, finely chopping the stalks and discarding the leaves to the chook bin.
- Open the tins of borlotti beans, drain into the sieve and rinse well under cold water.
- Heat the olive oil in the saucepan and gently sauté the onion until soft for about 5 minutes and then add the garlic, fennel seeds & bay leaves and cook gently for another minute.
- Add the cauliflower and the drained beans. Pour in the stock or water and bouillon.
- Bring to a boil, then reduce the heat and simmer for 10 minutes until the cauliflower is tender.
- Meanwhile wash and spin the parsley dry. Pick off the leaves, discarding the stalks, and finely chop.
- Fish out the bay leaves, grind a little pepper in and then carefully whizz until smooth using the stick blender.
- For a silky smooth finish you may want to pass the soup through the fine setting of a mouli, and then reheat.
- Taste for correct seasoning and ladle into bowls.
- Garnish with parsley and serve!
Notes: We are using tinned beans in this recipe. What would you need to do if you were using dried beans? What other sort of beans are there? What is bouillon?