Creamy Cauliflower-Fennel Soup

Serves 4-6

1 tablespoon olive oil

2 cloves of garlic, minced

1 red onion, diced (about 1 cup)

1 small celery root (celeriac), peeled and diced (about 1 cup)

1 small bulb of fennel, stems removed, cored and diced (about 1 cup)

2 14-oz cans of flageolet beans, if you can find them, drained and rinsed. (I couldn't find them and used 1 can of Cannelini and 1 can of Great Northern beans)

1 head of cauliflower, cored and cut into small florets

1 32-oz container of no-sodium chicken stock

3 carrots, peeled, diced and cooked separately

Salt and freshly ground black pepper

Chopped fresh parsley for garnish

In a large pot over medium heat, heat the olive oil. Add the onion, garlic, onion, celery root and fennel and cook gently for about 10 minutes or until softened.

Add the cauliflower florets, 1 can of rinsed beans, the chicken stock and enough water to barely cover the vegetables. Bring the mixture to a boil and then reduce the heat and simmer for about 15-20 minutes or until the cauliflower is tender. If you have one, use an immersion blender to puree everything in the pot until smooth. Otherwise, puree the soup in batches in a blender or food processor. Return to the pot and season to taste with salt and pepper.

Stir in the remaining can of rinsed beans and the pre-cooked carrots and reheat. Ladle into bowls and sprinkle with some additional freshly ground pepper and chopped parsley and served with a crusty baguette.