This soup can be prepared early in the day in the Sun Oven and gently reheated stovetop at dinner time. Served with some good, crusty bread it’s a meal on its own.
Sun Oven Cauliflower and Bean Soup
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
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.
Makes 4 to 6 servings.