Spicey Cauliflower Soup

The ingredients for the cauliflower soup recipe.

Frying the onions, garlic and fennel seeds.

I added a frozen block of stock from the freezer to the soup.

Blending the soup.

The completed Spicey cauliflower soup recipe.

This soup is quick to make and has a good texture
Ingredients
1 tablespoon of olive oil
3 cloves of garlic chopped fine
1 onion chopped fine
1 cauliflower cut into small pieces
1 can of flageolet beans
5 cups--2 pints of vegetable stock or light chicken stock
salt and pepper
1 tablespoon of fennel seeds
1 teaspoon of ground cumin
1 teaspoon of ground coriander powder
Method
Fry the onion, garlic, fennel seeds in the olive oil for 5 minutes.
Add the cauliflower and fry for 2 minutes
Add the other spices,half the beans and stock.
Simmer till they are tender about 1/2 an hour
Put the soup into a blender and blend.
Return to the pan and add the remaining beans.
Taste and add more seasoning and spices to suit your taste.
Serve with chopped parsley or chopped coriander. I had chopped sage with mine to try it out.

This soup is low fat and full of fibre. It is good for part of a well balanced diet . If the beans were left out it would be a tasty soup to have at lunch. it could be part of a calorie controlled diet.

Why not serve with Irish soda bread cupcakes? see the cupcakes link.
Enjoy
Look in the archives for more recipes for soup.

Oxtail Soup

My husband asked if I would make this soup as it is one of his favourites. I searched around the recipes for oxtail soup and then came up with this combination.
Ingredients
1 1/2 lbs of oxtails in bone chunks
2 carrots peeled, and chopped fine
2 onions diced very fine
6 cloves of garlic chopped fine
2 stalks of celery washed and chopped fine
2 leeks, washed and chopped fine
2 bay leaves
olive oil for frying and roasting about 3 tablespoons
butter for frying about 3 tablespoons
salt and pepper to taste
Stock or water to cover--homemade beef stock, a stock cube or vegetable stock
Sage to garnish
Method
Fry the onions in the pan for 5 minutes
Add the carrots and fry for 5 more minutes
Remove from the pan
Put more oil and butter in the pan and add the oxtail bones.
Fry till they are brown
Add the garlic and fry
Add the onions and carrots
Add the remaining ingredients
Put in enough stock to cover the ingredients.
Bring to the boil and then simmer until the meat comes off the oxtails--about 1 1/2 hours.
Remove the oxtail bones and take off the meat.
Put the meat back into the soup.
I put all the soup through a blender and at this stage it was very thick so I added some more stock water until I got the consistency I like.
Return to the pan and heat.
Taste the soup and adjust seasoning.
I served with chopped fresh Sage leaves.
This soup freezes very well.
Enjoy