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
Equipment:
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Ingredients:
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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?
The Bondi Cook 