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Ingredient
Cauliflower & Fennel Soup
Introduce
Chef :
SoniaCauliflower & Fennel Soup
A light, delicate and creamy soup. Nice on any day but particularly comforting if you've not been feeling well or are recovering from any stomach upsets (fennel helps to relieve digestive cramps) #lunchideas
Ingredient
1 tbsp.
olive oil
2 cloves
garlic, crushed
2 tsp
fennel seeds
800 mls
vegetable stock
200 mls
coconut milk
Cooking instructions
* Step 1
Remove the outer leaves and tough inner stalk from the cauliflower and discard. Chop the cauliflower florets roughly.
* Step 2
In a large soup pan, gently sauté the onions in oil for 10 minutes, being careful not to allow them to brown.
* Step 3
Add the fennel seeds and garlic and continue to gently sauté for another 5 minutes.
* Step 4
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.
* Step 5
Allow to cool slightly, then add the soup and the coconut milk to the blender. Process until very smooth.
* Step 6
Return the soup to the pan and season to taste with salt and pepper before serving.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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