Cauliflower And Bean Soup With Fennel Seed Parsley Food

CAULIFLOWER AND BEAN SOUP (WITH FENNEL SEED & PARSLEY)

Steps:

• 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!

FIRE-ROASTED CAULIFLOWER WITH WHIPPED CHICKPEAS AND CILANTRO PISTOU

Steps:

• Preheat the oven to 475 degrees F. Put a 14-inch cast-iron pan in the oven while it preheats.
• For the cilantro pistou: Combine the cilantro, parsley, lemon juice, 1 to 2 cloves garlic (depending on how spicy you like it), 1 teaspoon kosher salt and 1 teaspoon black pepper in a blender. Turn on medium speed and drizzle in the olive oil to combine. Blend until it has a smooth consistency. Adjust with olive oil for desired thickness, or flavor with more salt and lemon as needed. Add the chile flakes, if using.
• Add the cauliflower and blended oil to a large bowl. Generously season with salt and toss to combine. Carefully pour into the preheated cast-iron pan and put back in the oven. Roast on the middle rack until brown and tender, 10 to 15 minutes. Crank the heat to broil for last 2 minutes for added color, if desired. (It should have color and be tender but retain a bit of crunch.)
• For the whipped chickpeas: Meanwhile, strain the chickpeas, reserving the liquid in a separate bowl. In a food processor, combine the chickpeas, olive oil, tahini, garlic, lemon juice, 1 teaspoon salt and 1/4 cup reserved chickpea liquid (aquafaba) and blend on high for about 2 minutes, scraping down the sides as needed. Add a bit more aquafaba (approximately 2 tablespoons) if the machine is struggling, then add 1 tablespoon at a time of water (up to 1/4 cup) until smooth and light. Season with salt and pepper.
• For the dukkah spice: Preheat the oven to 350 degrees F.
• Add the hazelnuts, pumpkin seeds, sesame seeds, coriander seeds, cumin seeds, sunflower seeds and fennel seeds to a small food processor and pulse until just combined. (Do not overprocess.) Add to a cast-iron skillet and toast in the oven for 5 minutes. Transfer to a bowl and season with the olive oil, salt and pepper.
• Generously spread the pillowy chickpea mixture on a platter. Top with the roasted cauliflower, then drizzle over the cilantro pistou and sprinkle generously with the dukkah.

CAULIFLOWER, FENNEL AND POTATO SOUP

Steps:

• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the thyme sprigs, bay leaf, cayenne, 1 cup of the potato, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and 1 1/2 cups water and bring to a simmer.
• Reserve two florets (about 2 inches in diameter) of the cauliflower. Add the fennel and the remaining cauliflower and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Remove and discard the thyme and bay leaf and stir in the parsley. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Meanwhile, place the remaining 1/4 cup potatoes in a microwave-safe bowl. Cover with plastic wrap and heat in the microwave for 4 minutes. Carefully unwrap and set aside to cool.
• Slice the reserved cauliflower florets thinly, about 1/8 inch thick. (You need about 12 pieces.) Heat 1 tablespoon of the remaining oil in a small skillet over medium-high heat. Add the cauliflower pieces in a single layer and cook until golden brown on the bottom, about 2 minutes. Flip the pieces over and cook until tender and golden brown on the second side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate to drain.
• Add the remaining 1 tablespoon oil to the same skillet. Add the microwaved potato and season with salt. Cook, stirring, until golden brown all over, 8 to 10 minutes.
• Reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
• Serve hot sprinkled with some pan-fried cauliflower and potato and fresh parsley leaves.
• Note: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

CAULIFLOWER SOUP WITH PARSLEY

Steps:

• Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
• Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
• Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
• Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
• Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
• Cook over low heat until heated through. Serve.

SPICED PARSNIP & CAULIFLOWER SOUP

Steps:

• Heat the oil in a large saucepan and add the vegetables. Cover partially and sweat slowly for 10-15 mins until soft but not brown. In a separate pan, dry-roast the spices with a pinch of salt for a few mins until fragrant. Grind with a pestle and mortar to a fine powder.
• Add the garlic, chilli, ginger and spices to the vegetables, and cook for about 5 mins, stirring regularly. Add the lemon zest and juice. Pour in the stock, topping up if necessary to just cover the veg. Simmer for 25-30 mins until all the vegetables are tender.
• Purée with a blender until smooth. Dilute the consistency with more water if needed, until you get a thick but easily pourable soup. Season generously, stir in the coriander and add more lemon juice to balance the taste. Eat straight away or chill in the fridge to reheat. This also freezes beautifully. Serve with crusty bread, if you like.

CAULIFLOWER FENNEL SOUP

Steps:

• Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2- to 3-quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes. Cool mixture 15 minutes and in a blender purée in batches, transferring to a bowl. In pan stir together purée, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.

FENNEL CARROT SOUP

Steps:

• In a large saucepan, melt butter over medium-high heat. Add fennel; cook and stir 2-3 minutes or until lightly toasted. Add carrots, sweet potato and apple; cook and stir 5 minutes longer. , Stir in broth, rice, bay leaf and curry powder; bring to a boil. Reduce heat; simmer, covered, 30 minutes or until vegetables and rice are soft. , Remove from heat; cool slightly. Discard bay leaf. Process in batches in a blender until smooth; return to pan. Stir in lemon juice, salt and pepper. Cook over medium heat 5 minutes or until heated through, stirring occasionally. Sprinkle with parsley.