At lunch on Christmas this year I was feeling a little the worse for the rich food I was eating, so I made up this soup.
We all enjoyed it immensely, and here is the recipe:
Olive oil
2 small onions
1 potato
2 medium carrots
1 parsnip
1 head cauliflower
2 bay leaves
pinch dried rosemary
pinch saffron
salt
pepper
4 cups vegetable stock
2 cups cooked navy beans (1 can rinsed and drained)
Dice the onion. Heat olive oil in soup pot and add onion to soften. Continue chopping potato, carrots, parsnip, and cauliflower, adding them to the pot as you go and stirring occasionally. Add bay leaves, rosemary, and saffron. Continue sauteing vegetables for 10 minutes more.
Add stock (if you don’t have quite enough stock to cover the vegetables add some water too). Simmer until the vegetables are tender, about 15 minutes. Remove bay leaves and puree. Add beans. Heat through. Season to taste.
