Cauliflower and Bean Soup (With Fennel Seed & Parsley)

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 onion, chopped
• 2 teaspoons fennel seeds
• 1 head cauliflower, cut into florets
• 28 ounces cannellini beans (two cans)
• 5 cups vegetable stock
• 4-6 tablespoons parsley, chopped
• salt
• pepper

Directions

1. 1

   Heat olive oil in pan.

2. 2

   Add garlic, onion and fennel seeds. Cook gently for 5 minutes.

3. 3

   Add cauliflower and half of the beans. Pour in the stock.

4. 4

   Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.

5. 5

   Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.

6. 6

   When serving, garnish with parsley. Goes great with crusty bread!