I made a delicious soup tonight that I wanted to share with you.
Roast Garlic and White Bean Soup
1 head of garlic
1 bulb of fennel
1 med zucchini peeled and diced
1/4 head cauliflower, roughly chopped
1 med potato diced
1 leek, white part sliced
1 stalk of celery diced
2 tins of white beans (I used cannellini), drained and rinsed
Break up head of garlic and scatter on a tray.
Cut the fennel into chunks and add to the tray.
Drizzle the garlic and fennel with a little bit of olive oil. Roast at 180’C until the garlic has softened and the fennel is soft and caramelised.
In a saucepan, heat a little bit of olive oil, and saute the leek with the celery until fragrant and soft.
Add remaining vegetables and mix together, stirring for a minute or two.
Remove the garlic bulbs from their skins and add to the saucepan, together with the fennel and beans.
Add enough water to easily cover the vegetables and beans. Add vegetable stock to taste and/or salt.
Cook for 10 minutes or until all vegetables have softened. Puree.
Check flavour and season accordingly.
Serve with crusty bread and olives.
You could use chicken or vegetable stock in place of water.
I peeled my zucchini only because I wanted to keep it white, feel free to keep the skin on if you aren’t fussed
Adding parsnips would be a lovely addition.
Chopped up bacon or chorizo (or both!) would also be yummy in this soup 🙂
Next time I make this, I will roast off all the veg (except potato), and use these in the soup as it would add a lovely depth of flavour.
My kids all ate this (somewhat) happily, so in my books, this is a winner 🙂