Cauliflower and Bean Soup Recipe

Summary

Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Olive oil10 Milliliter (2 Teaspoon)
 Garlic1 Clove (5 gm), crushed
 Onion1 , chopped
 Fennel seeds10 Milliliter (2 Teaspoon)
 Cauliflower1 , cut into small florets
 Canned french flageolet beans28 Ounce, drained, rinsed
 Vegetable stock/Water2 Pint (1.2 Liter, 5 Cup)
 Salt To Taste
 Black pepper To Taste
 Chopped parsley1 Teaspoon (To Garnish)
 Toasted french bread slice6 (To Serve)

Nutrition Facts

Serving size

Calories 881 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.5%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 879.9 mg36.7%

Total Carbohydrates 162 g54.1%

Dietary Fiber 49.1 g196.4%

Sugars 23.7 g

Protein 49 g98.7%

Vitamin A 2.6% Vitamin C 140.1%

Calcium 29.1% Iron 81%

*Based on a 2000 Calorie diet

Directions

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.
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