Sun Oven Cauliflower And Bean Soup Food

SUN OVEN CAULIFLOWER AND BEAN SOUP

Sun Oven Cauliflower and Bean Soup image

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 clove garlic, chopped
1 onion, chopped
2 teaspoons fennel seeds
1 cauliflower, cut into small flowerets
2 (14-ounce) cans great northern beans, drained and rinsed, divided
1 quart vegetable broth
salt and pepper to taste
chopped fresh parsley, to garnish
additional olive oil for serving

Steps:

Set the Sun Oven out to preheat. Combine the oil, garlic, onion, and fennel seeds in a Dutch oven or large pot. Place the pot in the Sun Oven and cook until the onions soften, 15 to 20 minutes. Add the cauliflower, half the beans, and the broth. Cover and continue cooking in the Sun Oven until the cauliflower is tender, 45 minutes to 1 hour. Working in batches, puree the soup in a blender or food processor. Return the pureed soup to the pot, stir in the remaining beans and reheat over medium heat. Season to taste with salt and pepper. Ladle soup into bowls, garnish with parsley and a drizzle of oil.

Nutrition Facts : Nutritional Facts Serves

CREAMY CAULIFLOWER AND BUTTER BEAN SOUP

Creamy Cauliflower and Butter Bean Soup image

Make and share this Creamy Cauliflower and Butter Bean Soup recipe from Food.com.

Provided by katew

Categories Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
1 garlic clove, crushed
1 onion, chopped
3 sticks celery, chopped
4 cups chicken stock
500 g frozen cauliflower florets
300 g butter beans, undrained
1/2 cup cream

Steps:

Heat oil in large pot.
Add garlic and onion and celery, cook 5 minutes.
Add stock, cauliflower and butter beans.
Bring to the boil, cover and simmer 15 minutes.
Cool slightly then puree, season to taste.
Reheat and serve with a swirl of cream.

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