Cauliflower and borlotti bean soup

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?!

ourkitchengarden.net

Fresh from the garden: onion, garlic, bay, cauliflower, parsley
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Kettle
  • Chopping board & knife
  • Colander, sieve
  • Large saucepan or stockpot
  • Measures – jug, tablespoon, teaspoon
  • Bowls – big, medium
  • Salad spinner
  • Stick blender
  • Mouli
  • Ladle
  • Serving bowls

 

Ingredients:

  • 1 large brown onion
  • 4 or 5 garlic cloves
  • 1 large head of cauliflower
  • 2 tins of borlotti beans
  • 2 tablespoons olive oil
  • 2 teaspoons fennel seeds
  • 2 bay leaves
  • 1½ litres vegetable or chicken stock (or 1½ litres water and a tablespoon and a half of bouillon)
  • A small handful parsley
  • Black pepper

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?

ourkitchengarden.net

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