ingredients
serves 6
2 tsp olive oil
1 garlic clove, crushed
1 onion, chopped
2 tsp fennel seeds
1 cauliflower, cut into small florets
14 ounce cans flageolet beans, drained and rinsed
5 cups vegetable stock or water
salt and black pepper
chopped fresh parsley, to garnish
toasted slices of French bread, to serve
method
1. Heat the olive oil. Add the garlic, onion and fennel seeds and cook gently for 5 minutes or until the onion is softened.
2. Add the cauliflower, half of the beans and all the stock or water.
3. Bring to the boil. Reduce the heat and simmer for 10 minutes or until the cauliflower is tender.
4. Pour the soup into a blender and blend until smooth. Stir in the remaining beans and season to taste. Reheat and pour into bowls.
Sprinkle with chopped parsley and serve with toasted slices of French bread.
