This is a fragrant spiced cauliflower soup perfect for cold evenings. Cauliflower is a highly nutritious vegetable but I also love other things about this warming creamy soup. It is packed with protein, does not contain any added fat, and has amazing flavour thanks to the spice blend. I paired beans with fennel seeds as these seeds have positive effects on your digestive tract and reduce bloating that can be sometimes caused by beans.
(makes 6-8 portions)
- 250 g dry flageolet beans, soaked overnight
- 400 g cauliflower florets, fresh or frozen
- 1 medium onion, chopped
- 5 cloves of garlic, chopped
- 2 bay leaves
- 1/2 tsp celery seeds
- 1 tsp fennel seeds
- 1/2 tsp coriander seeds
- 1/4 tsp cumin seeds
- 4 cloves
- 1/2 tsp black peppercorns
- salt to taste
- Drain the beans and cook them with 2 bay leaves, garlic chunks, and diced onion in 1 litre of fresh water. The cooking time is about 90 minutes.
- Once the beans are almost cooked, prepare the spice blend. Mix whole celery, fennel, coriander, and cumin seeds with cloves and black peppercorns and pulverise everything in mortar and pestle or grind with spice grinder. Add the spices to the beans.
- Add cauliflower florets and salt. You may need to add more water as it usually evaporates during cooking. But only add a little so that the soup is still thick. Cook everything together until the cauliflower is tender. This will happen in a couple of minutes since the cauliflower cooks quickly.
- Take the bay leaves out of the soup and throw them away.
- Blend everything with a hand blender until you reach a consistency you like. I blend it for about 5 minutes so the soup is really creamy. You might need to add some more boiling water to adjust thickness.
- It is best eaten after a couple of hours as the spices fully develop during that time.