Cauliflower And Bean Soup (With Fennel Seed & Parsley) - cooking recipe

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

Preparation

Heat olive oil in pan.
Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
Add cauliflower and half of the beans. Pour in the stock.
Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
When serving, garnish with parsley. Goes great with crusty bread!