Serves: 6
Total Calories: 164
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.
This Sun Oven Cauliflower and Bean Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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